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Pickled Beets (For Canning)
1 Hr
6 Pints
Diet Restriction
- - -
0 Votes
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Secret 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
  1. In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
  2. Slice into about 1/4-inch thick or cut into cubes.
  3. Pack snuggly into the canning jars (be careful not to bruise).
  4. In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
  5. Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
  6. Process in a boiling water bath for 12 minutes.
  7. Cool on a rack.
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