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.