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

1. 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.
2. 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.
3. Add beets; bring mixture back to boil, and gently boil 5 minutes. Remove spice bag.
4. 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.

5. makes about 8 quarts

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