12 medium beets
1 cup sugar
2 cups vinegar
1 1/2 cups water
1 tablespoon salt
1 tablespoon mustard in grains
1 cinnamon stick
12 medium beets
1 cup sugar
2 cups vinegar
1 1/2 cups water
1 tablespoon salt
1 tablespoon mustard in grains
1 cinnamon stick
Cook the beets until they're slightly tender
Peel the beets
Cut them to your desired size
Mix together the sugar, vinegar, water, and salt
Add the mustard in grains and cinnamon, and bring to a simmer for 5-8 minutes
Arrange the beets in sterilized jars, leaving about 6mm of space at the surface
Pour the hot pickling liquid over the beets, making sure they're completely covered
Seal the jars tightly and process them in a boiling water bath for 30 minutes
Fill 4 jars with 250g each
Use to accompany meats or poultry, or as a topping for sandwiches and salads.
