This recipe was given to me many years ago by an elderly farmer’s wife and has been one of my ‘must-do’ yearly canning recipes. If you have a large number of beets, just keep repeating brine until your beets are all gone! Enjoy!” — SHARON HOWARD
INGREDIENTS:
10 lbs. fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1-quart white vinegar
1/4 cup whole cloves
10 (1 pint) jars, lids, and rings sterilized
METHOD:
Place beets in a large stockpot with water to cover them. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool, and peel.
Sterilize jars and lids by immersing them in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal the lids.
Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
YIELD: Makes 10 (1 pint) jars
SOURCE: Allrecipes.com
