Pickled Beets

My friend Kathy grows a big organic garden every year and always brings me some of her vegetables. I also by fresh eggs from her and a organic turkey for thanksgiving. This year Kathy brought be a large bunch of fresh beets. I like pickled beets and decided to try my hand at making some. It was quite a learning experience. The smell of them cooking with the spices was amazing the entire house smelled good for hours after.

If you would like to try I promise you will not be disappointed. I got 5 pint jars.

Pickled Beets (water bath canner  30 minutes)
about 15 medium size beets
4 cups white vinegar( at least 5% acidity)
2 cups water
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves

Wash the beets, in a large pot boil the beets until just fork tender, about 20 min. Drain and place in ice water to stop cooking, when cooled peel the beets and slice or chunk them up whichever you prefer.

Wash and sanitize jars and lids, this can be done by placing jars and lids in boiling water, keeping them there until ready to use.

In a large nonreactive pot mix the vinegar, water, sugar, and spices add the beets, bring the mixture to a boil and cook for 5 min.

Pack the beets into hot jars and fill with the cooking liquid, leave a 1 inch head space. place on lids, tighten the rings and place in water-bath canner. Process for 30 minutes.

Gave one to my son before I got a picture.