1 1/2 kg of beets
1 tablespoon of ground cinnamon
6 cloves
1 cinnamon stick
1/2 cup of sugar
2 cups of vinegar
1/2 cup of water
1 1/2 kg of beets
1 tablespoon of ground cinnamon
6 cloves
1 cinnamon stick
1/2 cup of sugar
2 cups of vinegar
1/2 cup of water
Cook the beets in water and salt until they are tender
Drain
Peel the beets, rubbing off the skin with your fingers under running water
If the beets are too small, leave them whole; if they're large, cut them into slices or cubes
Tie the cinnamon, cloves, and stick of canella in a cheesecloth bag
Heat the sugar, vinegar, water, and spices over low heat
Bring to a boil, add the beets, and cook for about 5 minutes
Remove the spice bag, place it into sterilized hot jars, and seal hermetically
Make 3 jars of 500g each
Use as accompaniment to fish or in salads.
