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Pickled Beets For Canning

Here's how you make Pickled Beets For Canning
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  • Servings: 40
  • Prep: 1h
  • Cook: 12m
    • The following recipe serves 40 people.

Ingredients

The ingredients are:
  • 35 to 40 fresh small beets, unpeeled
  • 2 cups sugar
  • 2 cups water
  • 2 cups white vinegar
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1 tablespoon ground cinnamon
  • 1 teaspoon whole cloves
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.

  • Step 2: Slice into about 1/4-inch thick or cut into cubes.

  • Step 3: Pack snuggly into the canning jars (be careful not to bruise).

  • Step 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).

  • Step 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!).

  • Step 6: Process in a boiling water bath for 12 minutes. Cool on a rack.

We hope you enjoy this recipe!

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