Pickled Beets
2 cups sugar 2 cups water 2 cups cider vinegar 1 tsp. powdered cloves 1 tsp. allspice 1 tbls. cinnamon 3 quarts of beets
Cook beets in boiling water until fork tender. Leave the tops on the beets to retain their color. Cut the tops off and slip the skins off. Cut to the desired size. Boil the rest of the ingredients with the beets. Boil the seals in water. Pour boiling water into jars. Empty water from a jar at a time, refilling with beets and juice. Cover with a hot boiled seal and add ring. Continue until all beets are canned. No need to boil the jars. They will seal on their own. I put mine on a towel on the counter.
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