Canned Pickled Beets

Ingredients

• 35-40 small beets, unpeeled
• 2 cups sugar
• 2 cups water
• 2 cups white vinegar
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 1 Tablespoon cinnamon
• 1 teaspoon whole cloves
• (Makes 6 pints)

Directions

1. Sterilize 6 medium canning jars and rings by simmering them in a large pot of hot water for at least 10 minutes until you are ready to use.
2. Have clean lids nearby.
3. Put unpeeled beets in a large pot and fill with water until just covered.
4. Bring the pot of water to boil and then cook beets until tender when tested with a fork. Be careful not to over cook.
5. Once cooked, remove from heat and run under cold water until beets are cool enough to handle.
6. Once cool, remove the skins by rubbing them with your hands. The skins should be loose enough to rub off. Alternately, you can use a peeler to remove the skins.
7. Slice the beets into about 1/4-inch cubes.
8. Divide the cooked beets between the 6 medium sized sterilized canning jars. Do not pack too tight or you will bruise the beets. Set aside.
9. In another large saucepan set over high heat, combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves.
10. Bring this liquid to a boil. Once boiling reduce to a simmer. Allow to simmer for 10 minutes to completely dissolve all the sugar.
11. Carefully pour the liquid over the beets in the jars, leaving about 3/4-inch at the top.
12. Close the jars with the sterilized rings and lids.
13. Process the jars of beets in a boiling water canner. Cover the jars with 2 inches of water and boil for 20 to 25 minutes.
14. Carefully remove jars from canner and allow them to cool for 12 hours.
15. To make sure metal rings are sealed, unscrew the metal rings. Each lid should be indented in the center.
16. Store the canned beets in a dry, dark, cool place for no more then one year.