Canned Spiced Pickled Beets

Ingredients

• Servings: 6
• 5 1/3 cups distilled white vinegar
• 4 cups white sugar
• 4 cups water
• 2 tablespoons ground cinnamon
• 1 1/2 tablespoons salt
• 1 tablespoon ground cloves
• 12 pounds beets, peeled and sliced
• 6 1-quart canning jars with lids and rings

Recipe

Cook Time: 45 mins Ready Time: 1 hr 45 mins


• in a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. stir in the 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 the 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 . 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 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, dark area.