Not excessively spicy and beautifully colored. I carry on my mother’s heritage of making pickled beets in the same manner.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 12 hrs 10 mins |
| Total Time: | 14 hrs |
| Servings: | 6 |
| Yield: | 6 16-ounce jars |
Ingredients
- 5 pounds beets, stems removed
- 4 cups white vinegar
- 2 cups white sugar
- 1 ½ teaspoons pickling salt
- ½ teaspoon ground cloves
Instructions
- Place beets in a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size.
- Meanwhile, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water.
- Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice.
- Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top.
- Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
- If any cans fail to seal, refrigerate for immediate use.
- For best flavor, allow pickled beets to sit for 2 weeks before eating.
Reviews
All successful, looking lovely. I grew up with this. My first canning experience. I remember my great Aunties canning all our food. Except for cherries and pineapple, they weren’t grown in our town.
Can I use this in the recipe. It has more potassium content and no sodium but is still got a salt taste to it. I am on a very low sodium diet for BP.
Excellent! Used 4 whole cloves as I had no ground.
I’ve finally found a recipe that we like. Mouth watering!!
followed the recipe to a T. if I would have changed anything I could not have rated this recipe. It was perfect to me. I usually follow a recipe and then tweak it. but I won’t with this one