Categories: pickling- beets
Ingredients
- 8 quarts fresh beets
- 10 (2-inch) cinnamon sticks
- 1 Tbsp. whole cloves
- 1 1/2 cups sugar
- 1 quart vinegar
- 1 cup water
Directions
- Leave root and 1 inch of stem on beets; scrub well with vegetable brush. Place beets in a saucepan, and add water to cover. Bring to a boil; cover and cook 35 to 40 minutes or until tender. Drain. Pour cold water over beets, and drain. Let cool. Trim off beet stems and roots, and rub off skins.
- Tie spices in a cheesecloth bag. Combine spices, sugar, vinegar and 1 cup water in a large saucepan or Dutch oven; bring to a boil.
- Add beets; bring mixture back to boil, and gently boil 5 minutes. Remove spice bag.
- Pack beets into hot, sterilized jars, leaving 1/2 inch headspace. Pour syrup over beets to within 1/2 inch of top of jar. Top with lids, and screw metal bands tight. Process pints and quarts in boiling water bath for 30 minutes.
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makes about 8 quarts