Pickled Beets

By PSchultz

Ingredients

• SYRUP:
• 10 pounds fresh beets
• 2 cups cider vinegar
• 4 cups white vinegar
• 3 cups water
• dash salt
• 5 cups sugar
• 3 cinnamon sticks
• 1 teaspoon allspice
• 8 whole cloves

Preparation

Step 1

Wash beets, trim tops leaving about 2 inches and root on beet. Boil beets 25 minutes. Remove from pot and dunk in cold water. Remove skins and chop into pieces. Put in canning jars leaving about 1 inch at top

Mix all syrup ingredients and bring to boil. Boil 3-5 minutes. Remove cloves and cinnamon sticks. Pour over sliced beets and process at a boil for 30 minutes.

NOTE: Syrup is enough for 6 quarts or 12 pints.