Classic Pickled Beets

By BobN

Next to bread and butter pickles, pickled beets are at the top of my favorite pickles list. This recipe is a basic recipe for delicious pickled beets, and it's easily doubled to make a larger batch. For step-by-step help with the canning process: Preparing Jars for Canning and Boiling Water Processing

Ingredients

• 4 pounds beets
• 1 cinnamon stick, broken into pieces
• 2 teaspoons whole allspice berries
• 1/2 teaspoon whole cloves, optional
• 2/3 cup granulated sugar
• 1/3 cup brown sugar, packed
• 1 teaspoon pickling salt
• 2 cups cider vinegar
• 1 cup water

Preparation

Step 1

Trim the beets, leaving about 1 to 2 inches of their tops on and rootlets intact. Put in a large saucepan, cover with water, and bring to a boil over high heat. Boil just until tender, about 15 to 20 minutes, depending on size. Drain in a colander, rinse under cold water, and slip the beets out of their skins. Cut the beets into small chunks.
Put cinnamon, allspice, and cloves in a spice bag and tie tightly.

In a large enamel or stainless steel pan, combine the sugars, salt, vinegar, and water. Add the spice bag. Bring to a boil, stirring, until sugar is dissolved. Reduce heat to medium low and simmer for 10 minutes.

Meanwhile, pack the beets into the prepared, sterilized pint jars. Using a damp clean cloth or paper towel, clean jar rims and threads.

Remove the spice bag from the vinegar and sugar mixture; discard the spices. Pour the hot liquid over the beets, leaving 1/2-inch headspace. Place the two-piece lids on the jars and process for 30 minutes in a boiling water bath. See Preparing Jars for Canning and Boiling Water Processing

. Makes 4 pints of pickled beets.