 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
8 pounds small fresh beets |
3 cups water |
3 cups white vinegar |
2 cups sugar |
1 tablespoon ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon ground allspice |
4 lemons, sliced |
Directions:
1. Cook beets in water to cover in a large Dutch oven over medium-high heat 30 to 35 minutes or until tender. Drain and peel. (If beets are too large for jars, cut into pieces.)
2. Bring 3 cups water and next 6 ingredients to a boil in a large heavy saucepan. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes.
3. Pack hot beets loosely into jars, filling to 1/2 inch from top. Cover beets with hot syrup. Remove air bubbles; wipe jar rims. Cover at once with metal lids; screw on bands.
4. Process in boiling-water bath 30 minutes.
|
|