PICKLED BEETS

Canning "Pickled Beets" is very easy. Pick your beets when you can see them bulging out of the dirt. It's okay if some are too big. You can just cut them up.
Wash and remove all the beet greens and ends. You can save the greens to eat later if you would like. They are totally edible.


Approximately 2 1/2 gallons of beets will make about 10 pints of pickled beets.

Sort the large beets from the little beets. Boil the bigger ones together and the little ones together. This way the pan of beets will get tender at the same time.


Boil in water for however long it takes. Poke them once with a fork to check if they are tender. Remove them from the water and let them cool.


Once the beets are cool, I recommend wearing rubber gloves to prevent your hands from staining. 

I LOVE BLUE CANNING JARS

Put 5-6 whole cloves in each pint canning jar.


Remove all skins from beets. Place small beets in clean, hot, dry jars together and slice or wedge the larger ones.


Make the syrup .......


Heat to a boil in a sauce pan...........
2 cups water
2 cups white vinegar
2 1/2 cups sugar
1 tsp Cinnamon
1 tsp all spice

Dad's Beets.......................Thanks for sharing

Pour hot syrup over beets and fill to 1/2 inch from top of jar. Wipe all liquid from top ring of jar to make sure the seal will not be wet. Place hot, dry, caps and rings on each jar.


Give jars a water bath in boiling water for 20 min.