Pickled Beets
Description
Pickled beets are easy to make when you use this classic home canning recipe. Freshly cooked beets are canned in a brine made with sugar, pickling salt and vinegar so you can enjoy fresh-tasting beets all year-round.
Ingredients
•
10 pounds fresh small beets, stems removed
•
2 cups white sugar
•
1 tablespoon pickling salt
•
1 quart white vinegar
•
1/4 cup whole cloves, or as needed
Directions
1
Gather all ingredients.
2
Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes.
3
Meanwhile, inspect 10 pint-sized 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.
4
Drain beets, reserving 2 cups of beet water. When beets are cool enough to handle, peel and discard skins. Fill each sterilized jar with beets. Evenly divide cloves among the jars.
5
Combine sugar, 2 cups of beet water, vinegar, and pickling salt in a large saucepan; bring to a rapid boil.
6
Pour the hot brine over the beets in the jars, and seal the lids.
7
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
8
Enjoy!