Pickled Beets

Ingredients

• Servings: 10
• 10 pounds fresh small beets, stems removed
• 2 cups white sugar
• 1 tablespoon pickling salt
• 1 quart white vinegar
• 1/4 cup whole cloves

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• place beets in a large stockpot with water to cover. bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. if beets are large, cut them into quarters. drain, reserving 2 cups of the beet water, cool and peel.
• sterilize jars and lids by immersing in boiling water for at least 10 minutes. fill each jar with beets and add several whole cloves to each jar.
• in a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. bring to a rapid boil. pour the hot brine over the beets in the jars, and seal lids.
• 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.