Moen Creek Pickled Beets

(From Asparagus to Zucchini)


4 pounds beets, scrubbed and tops trimmed


3 cups thinly sliced onions

1 tsp. whole allspice

2 c. cider vinegar

1 tsp. whole cloves

1 c. sugar

3 sticks cinnamon, broken

1 T. mustard seeds

1 tsp. salt


Cook beets in boiling water until tender.  Drain and cool.  Peel and remove stem (quarter any larger than golf ball size); set aside. 


Combine remaining ingredients with 1 C. water in a large pot.  Bring to boil, reduce hear and simmer 5 min.  Add beets; heat through. 


Remove cinnamon sticks.  Chill in juice.  These keep in refrigerator several weeks.  Makes 4 pints.