Pickled Beets For Canning
Make this with your summer’s crop of garden beets..
A delicious blend of sweet and sour!
Yield 6 pints
SERVINGS:
35-40 small beets, unpeeled (or 15-18 larger beets)
2 cups sugar
2 cups water
2 cups white vinegar
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon cinnamon
1 teaspoon whole cloves
INSTRUCTIONS:————————————-
In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
Slice into about 1/4-inch thick or cut into cubes.
Pack snuggly into the canning jars (be careful not to bruise).
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).
Immediately pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar).
Process in a boiling water bath for 12 minutes.
Cool on a rack.
Related posts:
- Homemade Pickled Beets
Kitten’s Pickled Eggs with Beets and Garlic
Refrigerated Spicy Pickled Zucchini Slices
Fresh Tomato And Cranberry Spread
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