I have found that there are two types of pickled beets fans out there. Those who do not like cloves in them and those who do. I fall into the latter category. I love the extra zest that the cloves add to this recipe.
Pickled beets are always a staple on my grandmother’s table. I love them so much that I not only eat them with supper but I will eat them for dessert too! They have a natural sweetness to them and when that is mixed with their earthy tones and the tang of the vinegar, you get a perfect bite.
This job is a little messy due to the vibrant purple colour of the beets but the clean up time is definitely worth the end result. Wear some plastic gloves to keep the stains off your hands and off you go.
Even with this recipe calling for 10 lbs of fresh beets, I will still run out of my supply too soon for my liking!
- 10 pounds fresh small beets, stems removed
- 2 cups white sugar
- 1 tbsp pickling salt
- 1 quart white vinegar
- ¼ cup whole cloves (optional)
- Place beets in a large stockpot with water to cover. 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 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 lids.
- 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 10 minutes.
Delicious Nutritious Beets
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