Canned Spiced Pickled Beets

This recipe for canned spiced pickled beets with cinnamon and clove yields 6 quarts. Don't throw away the juice; use it to make pickled beet eggs.

• Preparation Time: 60 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 2 hr 5 mins
• Calories: 307 Calories

Ingredients

• 2 tablespoons ground cinnamon
• 4 cups white sugar
• 4 cups water
• 1 tablespoon ground cloves
• 12 pounds beets, peeled and sliced
• 6 1-quart canning jars with lids and rings
• 1.5 tablespoons salt
• 5.3333334922791 cups distilled white vinegar

Recipe Instructions

Step 1

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Step 2

Mix white vinegar, sugar, water, cinnamon, salt, and cloves together in a large pot; bring to a boil and stir until sugar has dissolved. Stir in beets and simmer until tender, 15 to 20 minutes.

Step 3

Meanwhile, sterilize the jars, lids, and rings in boiling water for at least 5 minutes.

Step 4

Using a slotted spoon, pack sliced beets into the hot, sterilized jars, then pour in beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.

Step 5

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, 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 water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at a high altitude.