Beautifully colored and not overly spicy This is how my mom always made her pickled beets and I continue the tradition
Prep Time
12 hrs 10 mins
Dificult
Medium
Servings
14 hrs
Ingredients
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.
Recipe Tip
For the best flavor
allow pickled beets to sit for two weeks before eating.