Pickled Beets (For Canning) |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A wonderful combination of sweet and sour, you won't be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets. Ingredients:
35 -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 |
Directions:
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 canning 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 a boiling water bath for 12 minutes.
7. Cool on a rack.
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