Lunch: Spiced Pickled Beets Recipe | MyRecipes

Recipe by Shannon Walker What a sweet addition to a summer veggie plate! Any kind of beets will work; we used golden ones for their lovely color. Although we love the softer flavor of white balsamic vinegar, you can also make this using 2 1/2 cups water

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Spiced Pickled Beets Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

18 (2 1/2-inch-wide) whole beets (about 5 pounds)
5 cups white balsamic vinegar
2 cups sugar
1 tablespoon salt
10 whole cloves
2 (3-inch) cinnamon sticks

Instructions

Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until almost tender. Drain beets; cover with cool water. When beets are cool enough to handle, drain. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters.
Combine vinegar and remaining ingredients in Dutch oven. Bring to a boil; reduce heat, and simmer 10 minutes. Discard spices.
Divide beets evenly among 6 (1-pint) hot sterilized jars. Divide hot vinegar mixture evenly among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.
Process in boiling-water bath for 15 minutes. Remove jars from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 2 weeks before eating. Store in a cool, dark place up to 1 year.
Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.

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