Moen Creek Pickled Beets

4 Pounds beets
3 cups thinly sliced onions
2 ½ cups cider vinegar
1 ½ cups sugar
1 tablespoon mustard seed
1 teaspoon whole allspice
1 teaspoon whole cloves
3 sticks cinnamon, broken
1 teaspoon salt

Scrub beets with vegetable brush and trim tops, leaving 2 inches of stems and roots. (Young tops can be added as greens to salad or steamed as a vegetable). Cover with boiling water and cook until tender. Lift out beets and drain. Peel and remove stem (quarter any larger than golf ball size); set aside. Combine remaining ingredients with 1 ½ cups water in a large pot. Bring to boil, reduce heat and simmer 5 minutes. Add beets; heat through. Remove cinnamon sticks. Chill in juice. These will keep in a refrigerator several weeks but may disappear long before. Use as a condiment or salad topping (chopped or sliced). Delicious as appetizer with cottage or hard cheese. Four pints.

Linda Derrickson, Sonporch Café

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