Perfect Pickled Beets

1. 1

   Sterilize canning jars and lids according to manufacturer's directions.

2. 2

   Remove stems from beets and place in a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, about 20-25 minutes depending on the size. Drain, reserving 1 cup of the beet water. Cool, peel and slice the beets.

3. 3

   Fill each jar with beets, leaving about 1/2 inch head space.

4. 4

   Combine the reserved beet water, sugar, vinegar, pickling salt and cloves. Bring to a rapid boil. Pour the hot brine over the beets in the jars, leaving 1/4 inch head space.

5. 5

   Seal the jars with lids and rings just until hand tight. Process in a hot water bath canner for 10 minutes. Remove the jars from the canner and let sit undisturbed until cool. If any jars fail to seal, refrigerate for immediate use.

6. 6

   For the best flavor, allow pickled beets to set for two weeks before eating.

No additional tips available.