Categories: pickles

Ingredients

• 1 gallon beets
• 2 quarts vinegar
• 2 cups sugar
• 1 tsp. mustard
• 2 tsp. cloves
• 2 tsp. cinnamon

Directions

1. When preparing beets for pickling, leave the root and one inch of the stem. Wash the beets, cover with water, and cook until tender. Then peel and trim off the root and stem. Beets of less than 1 1/2 inch diameter should be left whole. Larger ones should be cut into uniform-sized pieces. Mix vinegar, sugar and spices together and simmer for 10 minutes. Add the beets and simmer for another 5 minutes. Pack into hot sterilized jars and cover with hot pickling syrup.
2. Process in a water bath at simmer temperature for 30 minutes.

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