Canned Spiced Pickled Beets
Description
This recipe for canned spiced pickled beets with cinnamon and clove yields 6 quarts. Don't throw away the juice; use it to make pickled beet eggs.
Ingredients
•
5 1/3 cups distilled white vinegar
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4 cups white sugar
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4 cups water
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2 tablespoons ground cinnamon
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1 1/2 tablespoons salt
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1 tablespoon ground cloves
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12 pounds beets, peeled and sliced
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6 1-quart canning jars with lids and rings
Directions
1
Combine white vinegar, sugar, water, cinnamon, salt, and cloves in a large pot; bring to a boil and stir until sugar has dissolved. Stir in beets and simmer until tender, 15 to 20 minutes.
2
Meanwhile, inspect six 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.
3
Pack sliced beets into hot, sterilized jars, using a slotted spoon, then pour in beet liquid filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
5
Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.