Pickled Beets (For Canning)

1. 1

   In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.

2. 2

   Slice into about 1/4-inch thick or cut into cubes.

3. 3

   Pack snuggly into the canning jars (be careful not to bruise).

4. 4

   In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).

5. 5

   Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).

6. 6

   Process in a boiling water bath for 12 minutes.

7. 7

   Cool on a rack.

* Per serving · 4 servings · Values may vary.

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