Pickled Beets (Lou Hooven)

By LADONMANK

Ingredients

• 9 pounds tiny fresh beets
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice
• 1 tablespoon cinnamon
• 2 cups sugar
• 2 cups cider vinegar
• 2 cups beat juice
• sliced onion
• 1 cup orange juice and 1/2 of orange peel

Preparation

Step 1

Wash and drain beets, being careful to leave on some stem and root to prevent bleeding. Cover with boiling water and simmer, covered, about 20 minutes or until tender. Drain well. When beets are cool, remove skin, stem, and root ends. If beets are not very small, slice after peeling. Combine spices with remaining ingredients and 2 cups of beat juice in a saucepan and bring to a boil. Add cooked beets and simmer, uncovered, 10 minutes. Pack into clean hot quart jars leaving 1/8 inch head-space. Seal immediately. Process 30 minutes in boiling-water bath.
For 5-6 quarts of beets you will need to double recipe. You don't have to use orange juice and peel if not wanted.