Grandma Jackie's Pickled Beets

Instructions

• Sterilize five 1-pint jars with lids and rings. Keep hot.
• Place beets into a large pot and add water to cover. Bring to a boil and cook until tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups of cooking water. When beets are cool enough to handle, peel and trim off the ends. Cut into wedges or chunks if desired, then pack into hot jars.
• While the beets are cooking, combine sugar, vinegar, pickling salt, lemon juice, and clove oil in a large saucepan or pot. Add reserved cooking water and bring to a boil. Pour hot brine over beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with the lids and rings. Set at room temperature for 24 hours, then store in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.