Spicy Sweet Pickled Beets
Servings Prep Time
6pints 1hour
Cook Time
Servings Prep Time
6pints 1hour
Cook Time
  • 35 -40 small beetsstems and roots trimmed
  • 2cups sugar
  • 2cups softened water
  • 2cups distilled white vinegar
  • 1teaspoon ground cloves
  • 1teaspoon Whole cloves
  • 1teaspoon allspice
  • 2 cinnamon sticksbroken into thirds
  • 1 cinnamon stickwhole
  • 6pint jarswith lids and bands
  1. Bring a large pot of water to a boil and cook the unpeeled beets just until fork-tender. Immerse in a sink of cold water, then remove the skins.
  2. Slice beets about 1/4 inch thick, and pack snuggly into to the jars, taking care not to bruise or crush them.
  3. In a large saucepan combine the sugar, water, vinegar, ground and whole cloves, allspice, and 1 whole cinnamon stick. Bring to a boil, then reduce heat and simmer for about 10 minutes.
  4. Add one third cinnamon stick to each jar then pour the brine over the beets, leaving 3/4 inch headroom between the brine surface and rim of the jar. Wipe rims and threads clean with a damp cloth, then add the lids and bands.
  5. Add jars to a water bath canner, bring to a boil and process in a boiling water for 12 minutes.
  6. Cool on a rack, then label and date. Store in a cool, dark, dry cupboard.
Recipe Notes

Recipe for Spicy Sweet Pickled Beets | Foodal.com