Found this recipe for spiced pickled beets in an old recipe box I bought at a rummage sale years ago Its easy and everyone who tries them loves them
Prep Time
1 hr 45 mins
Dificult
Medium
Servings
18
Ingredients
Instructions
Mix white vinegar
sugar
water
cinnamon
salt
and cloves together in a large pot; bring mixture to a boil and stir until sugar has dissolved. Stir in beets and simmer until tender
15 to 20 minutes.
Sterilize the jars
lids
and rings in boiling water for at least 5 minutes. Using a slotted spoon
pack the sliced beets into the hot
sterilized jars
and pour in beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids
and screw on rings.
Place a rack in the bottom of a large stockpot and fill 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 30 minutes. Add more time if you are at high altitude.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface
several inches apart
until cool. Once cool
press the top of each lid with a finger
ensuring that the seal is tight (lid does not move up or down at all). Store in a cool