Pickled Beets

INGREDIENTS (per 7 quarts)


  1. Place beets in a large stockpot with water to cover. If beets are large, cut them into quarters.

  2. Bring to a boil, and cook until tender, about an hour and ten minutes depending on the size of the beets (skins should begin to peel off.

  3. Drain, reserving 2 cups of the beet water. Cool and peel.

  4. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.

  5. In a large saucepan, combine the sugar, beet water, vinegar, and spices. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.

  6. Place a rack in the bottom of a large stockpot with 7 filled jars. Fill pot with water to cover jars about an inch. Remove jars.

  7. Bring pot water to a boil over high heat, then carefully lower the jars into the pot using a holder.

  8. Bring the water to a full boil, cover the pot, and process for at least 10 minutes.

  9. Cool the jars and mark each lid with month/year and batch number. Record notes about the batch.