Pickled Beets For Canning
Created by KittenCal on July 20, 2012
- Servings: 40
- Prep Time: 1h
- Cook Time: 12m
- Recipe #5972
Ingredients
- 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
How to Make
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Step 1: In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
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Step 2: Slice into about 1/4-inch thick or cut into cubes.
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Step 3: Pack snuggly into the canning jars (be careful not to bruise).
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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).
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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!).
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Step 6: Process in a boiling water bath for 12 minutes. Cool on a rack.