Pickled Beets (For Canning)

Step 1

In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.

Step 2

Slice into about 1/4-inch thick or cut into cubes.

Step 3

Pack snuggly into the canning jars (be careful not to bruise).

Step 4

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).

Step 5

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!).

Step 6

Process in a boiling water bath for 12 minutes.

Step 7

Cool on a rack.