Spicy beet day is an annual event
There are beets, of course,
Cinnamon sticks, whole cloves and allspice berries
The boiling of vinegar, sugar and water
It gets steamy
Things turn purple,
Like fingers and splashes on counters
There are jars and lids and rims to contend with
Water displacing over the too-small pot rim,
Shutting down the cooktop when there’s just way too much
Things get messy
Sometimes there are casualties
But in the end
There is a year’s worth of delicious spicy beets
And this year,
An order placed for a larger, more efficient pot.
Still Bitchy After 60 Blog 
wow! well done –
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Thank you. Consider it inspired by your wonderful posts.
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❤️
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Nice! I LOVE pickled beets and pickling in general. What are the numbers on the lids other than the yer? Do you have different batches? Are they spiced differently?
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I love these pickled beets because of the spices. My current pot only does 6 bottles at a time. The recipe, which is from a small batch preserving cook book, makes 4 bottles. I one and a half it to make 6. Then put the year and batch number on the lid becomes I have been known to forget things, like the salt in one batch one year; but honestly, they never really taste any different. If I decide to give some away, I can pick from a batch number that went smooth.
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I’ll take a jar 😊 They look delicious. Maggie
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Too bad you’re not closer!
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How wonderful! Lots of work but just look at those lovely jars filled with purple beet-y goodness.
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Exactly. Purple and spicy. What more could a bitch want?
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Beetroot seems really hard to get over here – don’t know why. I love it in my slow cooker stews.
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That’s too bad. They are so delicious. I think I would miss them a lot if I couldn’t get them.
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Very, very good for you too.
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