Pickled Beets Yield: 6 pints
35 to 40 small beets or 15 large beets 2 cups sugar 2 cups water 2 cups white vinegar 1 teaspoon ground cloves 1 teaspoon whole allspice 1 tablespoon ground cinnamon 1 teaspoon whole cloves
In a kettle, cook the beets until tender.
Dip in cold water and peel off the skins. Slice 1/4 inch thick or cut into quarters if using smaller beets.
Pack tightly (snug but not bruising each other) into canning jars.
In a large saucepan, combine the sugar, water, vinegar, ground cloves, allspice, cinnamon, and whole cloves. Boil for 10 minutes and pour at once over the beets, leaving a 3/4-inch headspace (the liquid should go no farther than the shoulder of the jar).
Process in a boiling-water bath for 12 minutes. Remove immediately and cool on a rack.
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