Pickled Beets (For Canning)

A wonderful combination of sweet and sour, you won't be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets.

• Ready In: 1 hr
• Yields: 6 pints

Ingredients

• 35 -40  small beets, unpeeled
• 2  cups sugar
• 2  cups water
• 2  cups white vinegar
• 1  teaspoon ground cloves
• 1  teaspoon allspice
• 1  tablespoon cinnamon
• 1  teaspoon whole cloves

Directions

1. In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
2. Slice into about 1/4-inch thick or cut into cubes.
3. Pack snuggly into the canning jars (be careful not to bruise).
4. In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
5. Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
6. Process in a boiling water bath for 12 minutes.
7. Cool on a rack.