Pickled Beets And Raspberries - cooking recipe

Ingredients

1 lb. baby beets (about 20)
2/3 c. sugar
2 c. raspberry vinegar plus 1 c. water
2 tsp. allspice berries
1 (3-inch) cinnamon stick, broken
1 tsp. pickling salt
1 c. fresh raspberries

Preparation

Cut tops off beets, leaving 1 inch of stem.
Scrub beets well; trim off roots.
Cook in boiling water for 5 minutes, until crisp-tender.
Drain and immediately place beets into ice water to stop cooking process.
Combine sugar, vinegar, water, allspice, cinnamon and salt in a medium saucepan.
Simmer for 15 minutes. Divide beets and raspberries between 2 clean, hot pint jars.
Pour in the hot liquid to within 1/2 inch of the top, distributing spices equally between jars.
Wipe rims with a damp cloth; process 15 minutes in a hot water bath.
Remove and let cool.
Let stand 2 weeks before using.