Pickled Beets

Instructions

• Gather all ingredients.
• Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes.
• Meanwhile, inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.
• Drain beets, reserving 2 cups of beet water. When beets are cool enough to handle, peel and discard skins.
• Fill each sterilized jar with beets. Evenly divide cloves among the jars.
• Combine sugar, 2 cups of beet water, vinegar, and pickling salt in a large saucepan; bring to a rapid boil.
• Pour the hot brine over the beets in the jars, and seal the lids.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in 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, cover the pot, and process for 10 minutes.
• Enjoy!