Pickled Beets Recipe

Ingredients

• 10 pounds small fresh beets, stems removed
• 2 cups white sugar
• 1 tablespoon pickling salt
• 1 liter white vinegar
• ¼ cup whole cloves

Directions

Step 1: Cook the Beets

1. Place the beets in a large pot and cover with water.
2. Bring to a boil and cook until tender, about 15 minutes, depending on their size. For larger beets, cut them into quarters.
3. Drain the beets, reserving 2 cups of the cooking water. Let the beets cool, then peel them.

Step 2: Prepare the Jars

1. Sterilize the jars and lids by submerging them in boiling water for at least 10 minutes.
2. Fill each sterilized jar with the peeled beets and add a few whole cloves to each jar.

Step 3: Make the Brine

1. In a large saucepan, combine the reserved beet water, white sugar, vinegar, and pickling salt.
2. Bring the mixture to a rapid boil.
3. Pour the hot brine over the beets in the jars, filling them to just below the rim. Seal the jars tightly with the lids.

Step 4: Process the Jars

1. Place a rack at the bottom of a large pot and fill the pot halfway with water.
2. Bring the water to a boil, then carefully lower the jars into the pot using a jar lifter or support. Leave 2 inches of space between jars.
3. Add more boiling water if needed to ensure the water level is at least 1 inch above the tops of the jars.
4. Cover the pot and boil the jars for 10 minutes.

Step 5: Cool and Store

1. Carefully remove the jars and let them cool completely.
2. Store in a cool, dark place.

Enjoy your homemade pickled beets!