Pickled Beets

 

I love pickled beets; the best is when you make them yourself.

 

Ingredients

10 pounds fresh small beets, stems removed

2 cups white sugar

1 tablespoon pickling salt

1-quart white vinegar

¼ cup whole cloves

 

Arrange the beets in a large stockpot and fill it with water. Bring to a boil and simmer until the beets are cooked, about 15 minutes depending on size. If you have huge beets, split them into quarters. Cool and peel after draining, saving 2 cups of the beet water.

Immerse jars and lids in boiling water for at least 10 minutes to sterilize. Fill each jar halfway with beets and top with a few whole cloves. Combine the sugar, beet water, vinegar, and pickling salt in a big pot. Bring to a boil over high heat. Fill the jars halfway with boiling brine and shut the lids.

Fill a big stockpot partly with water and place a rack in the bottom. Bring to a boil over high heat, then use a holder to carefully lower the jars into the saucepan. Allow 2 inches between the jars. Add more boiling water until the water level is at least 1 inch over the jar tops if required. Bring the water to a full boil, then cover and cook for 10 minutes.