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10 servings
Ingredients:
10 pounds fresh small beets, stems removed2 cups white sugar1 tablespoon pickling salt1 quart white vinegar1/4 cup whole cloves
Instructions:
Place beets in a large stockpot with water to cover.Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets.If beets are large, cut them into quarters.Drain, reserving 2 cups of the beet water, cool and peel.Sterilize jars and lids by immersing in boiling water for at least 10 minutes.Fill each jar with beets and add several whole cloves to each jar.In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt.Bring to a rapid boil.Pour the hot brine over the beets in the jars, and seal lids.Store in a cool dark place, and refrigerate after opening.
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