Beautiful old fashioned pickled beets. For me this has the perfect balance of sugar and vinegar.
Sterilize canning jars and lids according to manufacturer’s directions.
Remove stems from beets and place in a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, about 20-25 minutes depending on the size. Drain, reserving 1 cup of the beet water. Cool, peel and slice the beets.
Fill each jar with beets, leaving about 1/2 inch head space.
Combine the reserved beet water, sugar, vinegar, pickling salt and cloves. Bring to a rapid boil. Pour the hot brine over the beets in the jars, leaving 1/4 inch head space.
Seal the jars with lids and rings just until hand tight. Process in a hot water bath canner for 10 minutes. Remove the jars from the canner and let sit undisturbed until cool. If any jars fail to seal, refrigerate for immediate use.
Makes about 5 pints.
For the best flavor, allow pickled beets to set for two weeks before eating.
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I used your recipe this summer and pickled 14 quarts of beets. They turned out wonderfully!
Canned pickled beets, from the grocery store, just doesn’t compare to homemade.
Thank you for sharing this great recipe!
This was so easy and a perfect recipe. I love the nutmeg and the subtle hint of it as you take a bite!
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kourtann82 on 7.24.2011
I can’t wait to try this out! I LOVE pickled beets.
GeorgiaPeachGAL on 6.7.2011
Hi Twinks! I love pickled beets and these look delish! I’ve added them to my recipe box.
tlsintexas on 6.7.2011
My great-grandmother used to make these and I loved them. Thanks for sharing!