Description
This recipe is close to my own grandmothers recipe. I think she would be proud of me as I do not have her original recipe.
Ingredients
- 20 beets
- 3 cups white sugar
- 1 quart white vinegar
- 1 tablespoon pickling salt
- 1 tablespoon lemon juice
- 3 drops oil of cloves
Instructions
- Sterilize 5 (1 pint) jars with lids and rings. Keep hot.
- Place beets into a large pot and fill with enough water to cover. Bring to a boil and cook until beets are tender enough to pierce with a fork
- but not mushy. Drain and cool
- reserving 2 1/2 cups of the water from the beets. When beets are cool enough to handle
- peel and trim the ends. Cut into wedges or chunks if desired and pack into hot jars.
- While the beets are cooking
- combine the sugar
- vinegar
- pickling salt
- lemon juice and clove oil in a large saucepan or pot. Bring to a boil. Pour the hot brine over the beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with lids and rings. Set at room temperature for 24 hours
- then store in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 day
Servings: 20