"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mom's Pickled Beets, by Grant Smith, is from Mom's Kitchen Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Small beets cooked and peeled 2 cups of sugar 2 cups of water 2 cups of vinegar 2 tsp of whole cloves 1 tsp of allspice 1 Tsp of cinnamon
Wash and place beets in kettle Leave about 4 inches of stems on beets so they do not bleed out pink. ( they will keep a rich red color) Cover with water and boil until tender. Remove from heat and drain and plunge into a pan of cold water. Peel the beats and place them in a canning kettle. Combined the remaining ingredients and pour over the beats and bring them to a boil. Boil for 15 minutes pack into clean sterile jars and seal at once.
Mom' made these pickled beets every year. She always had them on the table particularly when we had roast beef.
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