PICKLED BEETS (FOR CANNING)

By Sube

Ingredients

• 30 - 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

Preparation

Step 1

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 inning 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 boiling water bath for 12 minutes.

7. Cool on a rack.