Ingredients
-
35 - 40
-
2
-
2
-
2
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
Pickled Beets (For Canning),A wonderful combination of sweet and sour, you won’t be sorry if you try this recipe! This recipe can also be made using about 15-18 larger beets.,I have large beets will the recipe still work,Am new to canning. When do you put lids on: before or after cooling?
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Steps
|
1
Done
|
In a Large Pot Cook the Unpeeled Beets Until Fork-Tender (do not Overcook) Cool and Then Remove the Skins. |
|
2
Done
|
Slice Into About 1/4-Inch Thick or Cut Into Cubes. |
|
3
Done
|
Pack Snuggly Into the Canning Jars (be Careful not to Bruise). |
|
4
Done
|
in a Large Saucepan Combine the Sugar, Water, Vinegar, Ground Cloves, Allspice, Cinnamon and Whole Cloves; Bring to a Boil and Simmer For About 10 Minutes (no Sugar Granules Should Remain). |
|
5
Done
|
Quickly Pour Over the Beets in the Jars, Leaving 3/4-Inch Headspace (the Liquid Should Go No Further Than the Shoulder of the Jar!). |
|
6
Done
|
Process in a Boiling Water Bath For 12 Minutes. |
|
7
Done
|
Cool on a Rack. |
