Perfect Pickled Beets

Perfect Pickled Beets

Ingredients:
beets, raw
beets, raw
sugars, granulated
vinegar, distilled
salt, table
spices, cloves, ground

Directions:
Sterilize canning jars and lids according to manufacturers directions.
Remove stems from beets and place in a large pot.
Cover with water and bring to a boil.
Reduce heat and cook until beets are tender, about 20-25 minutes depending on the size.
Drain, reserving 1 cup of the beet water.
Cool, peel and slice the beets.
Fill each jar with beets, leaving about 1/2 inch head space.
Combine the reserved beet water, sugar, vinegar, pickling salt and cloves.
Bring to a rapid boil.
Pour the hot brine over the beets in the jars, leaving 1/4 inch head space.
Seal the jars with lids and rings just until hand tight.
Process in a hot water bath canner for 10 minutes.
Remove the jars from the canner and let sit undisturbed until cool.
If any jars fail to seal, refrigerate for immediate use.
Makes about 5 pints.
For the best flavor, allow pickled beets to set for two weeks before eating.