Pickled Beets

 

Pickled beets go great any time of the day, but for Easter I love them!

 

Ingredients

 

10 pounds fresh small beets, stems removed

2 cups white sugar

1 tablespoon pickling salt

1 quart white vinegar

¼ cup whole cloves

 

Put the beets in a large stockpot and add enough water to cover. Bring to a boil and simmer for 15 minutes or until the beets are cooked, depending on their size. Cut beets into quarters if they are big. After draining, chill and peel, setting aside 2 cups of the beet water.

Boil jars and lids for at least ten minutes to sterilize them. As you add several whole cloves to each jar, fill it with beets. In a large pot, combine the vinegar, pickling salt, sugar, and beet water. Heat to a sharp boil. Cover the beets in the jars with the hot brine and screw on the lids. A big stockpot should have a rack in the bottom and be halfway filled with water. Using a holder, carefully lower the jars into the saucepan after bringing it to a boil over high heat. Space the jars apart by two inches. If additional boiling water is required, add it until the water level is at least 1 inch over the jar tops. Boil the water to a rolling boil, put a lid on it, and let it cook for ten minutes.