Ingredients
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35 - 40
-
2
-
2
-
2
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
Pickled Beets (For Canning),not to split hairs, but you PEEL fruits and vegetables. If you unpeel, you’re putting the peel back on. Just like you skin a rabbit, you don’t unskin it. Or, you shell nuts, you don’t unshell them. As for the recipe, can you edit it to show how many pounds of beets we’re talking about, more or less?,I have large beets will the recipe still work
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Steps
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1
Done
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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. |
