Description
Beautifully colored and not overly spicy. This is how my mom always made her pickled beets, and I continue the tradition.
Ingredients
- 5 pounds beets, stems removed
- 4 cups white vinegar
- 2 cups white sugar
- 1 ½ teaspoons pickling salt
- ½ teaspoon ground cloves
Instructions
- Place beets in a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender
- 20 to 25 minutes
- depending on size.
- Meanwhile
- inspect six 16-ounce jars for cracks and rings for rust
- discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new
- unused lids in warm soapy water.
- Drain cooked beets
- reserving 1 cup beet water. Let cool until able to handle
- 10 to 15 minutes. Peel and slice.
- Pack beets into the hot
- sterilized jars
- filling to within 1/2 inch of the top.
- Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar
- sugar
- pickling salt
- and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars
- leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil
- cover
- and process for 30 minutes.
- Remove the jars from the stockpot and let rest
- several inches apart
- for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool
- dark area.
Prep Time: 45 mins
Cook Time: 1 hr 5 mins
Total Time: 14 hrs
Servings: 6