This recipe was a gift from an elderly farmer many years ago. It is one of my annual canned recipes. If you have a lot of beets, just keep repeating the brine until all of the beets are gone!
* ingredients :
° 10 pounds fresh baby beets, stems removed
° 2 cups white sugar
° 1 tablespoon pickling salt
° 1 liter of white vinegar
° ½ cup whole cloves
° Directions :
Put the beets in a large saucepan filled with water so that they are covered with water. Bring to a boil and cook until soft, about 15 minutes depending on the size of the beets. If the beets are large, cut them into quarters. Strain and reserve two cups of beet water, cool and peel.Step 2 Sterilize the jars and lids by soaking them in boiling water for at least 10 minutes. Fill each jar of beets and add several whole cloves to each jar.
In a large saucepan, combine sugar, beet water, vinegar, and pickling salt. The mixture boils quickly. Pour the hot brine over the beets into the jars, and close the lids.
Place a rack in the bottom of a large saucepan and fill it halfway with water. Bring to a boil over high heat, then carefully lower the jars into the saucepan using a stand. Leave a space of 2 inches between the jars. Pour 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, then cover the pot and leave it for 10 minutes.