Description
This recipe was given to me many years ago by an elderly farmers wife and has been one of my ‘must do’ yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!
Ingredients
- 10 pounds fresh small beets, stems removed
- 2 cups white sugar
- 1 tablespoon pickling salt
- 1 quart white vinegar
- ΒΌ cup whole cloves
Instructions
- Place beets in a large stockpot with water to cover. Bring to a boil
- and cook until tender
- about 15 minutes.
- Meanwhile
- inspect 10 pint-sized jars for cracks and rings for rust
- discarding any defective ones. Immerse in simmering water until beets are ready. Wash new
- unused lids and rings in warm soapy water.
- Drain beets
- reserving 2 cups of beet water. When beets are cool enough to handle
- peel and discard skins.
- Fill each sterilized jar with beets. Evenly divide cloves among the jars.
- Combine sugar
- 2 cups of beet water
- vinegar
- and pickling salt in a large saucepan; bring to a rapid boil.
- Pour the hot brine over the beets in the jars
- and seal the 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 60