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This is a follow up (for Katie!) to my previous roasted beets post. Enjoy! -------------- Put the beets in a saucepan and add water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to medium-low, cover partially and simmer until tender, 25 minutes or so. Drain and reserve about 2 cups of the cooking liquid. Let the beets cool slightly. When the beets are cool enough to handle, cut into slices about 1/4 inch thick and divide them and the onion and garlic slices evenly between 2 sterilized 1-quart canning jars. In a saucepan, combine the reserved cooking liquid, the vinegar, sugar, cardamom, cloves, allspice and salt. Place over medium heat and heat, stirring, just long enough to dissolve the sugar, then pour over the beets, immersing them fully and filling the jars to within 1/4 inch of the top. Using a hot, damp towel, wipe the rims clean. Seal tightly with lids and screw bands. Place the jars in a hot-water bath for 15 minutes. Using tongs, transfer to a wire cooling rack, let cool to room temperature. These store for about 3 months in a cool, dark place.