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“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.”
READY IN:
1hr
YIELD:
6 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
  2. Slice into about 1/4-inch thick or cut into cubes.
  3. Pack snuggly into the canning jars (be careful not to bruise).
  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).
  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!).
  6. Process in a boiling water bath for 12 minutes.
  7. Cool on a rack.

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