2 1/2 pounds beets
1 cup cider vinegar
1 cup water
1 cup sugar
1/2 teaspoon salt
1 teaspoon mustard seed
1/2 teaspoon whole allspice
1/2 teaspoon whole cloves
1 small stick cinnamon
Microwave Oven Directions: Wash beets and place in glass baking dish. Cover
dish with plastic wrap and cook on high setting 15 to 18 minutes, or until
tender. Set aside to cool. In large glass mixing bowl, combine vinegar and
water. Cover and place in microwave oven. Bring to a boil on high setting.
Stir in sugar, salt and spices. Cook on high setting 1 minute, or until
sugar is dissolved. Peel cooled beets, slice and add to hot liquid. Refrigerate
12 hours or overnight to blend flavors.
Conventional Directions: Cut tops from beets, leaving short stems, but do
not peel. Wash well. Place beets in a saucepan with 1 inch boiling salted
water. Cover pot and cook until beets are tender (about 1 hour). Cool slightly,
then peel. In a saucepan, combine vinegar, water, salt, sugar and spices.
Bring to a boil for 5 minutes. Add sliced, cooked beets and simmer for 15
minutes. Chill beets and liquid in refrigerator overnight.