Tanya's Spiced Pickled Beets

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A vintage recipe for gently spiced pickled beets with cinnamon and clove yields 6 500ml jars, or 12 250 ml jars. .

Submitted by tanroc
Published on September 11, 2012
Recipe Placeholder Image
Prep Time:
1 mins
Cook Time:
45 mins
Total Time:
1 mins
Servings:
50
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Ingredients

  • 5 1/3 cups distilled apple cider vinegar

  • 4 cups white sugar

  • 4 cups water

  • 2 tablespoons ground cinnamon

  • 1 1/2 tablespoons pickling salt

  • 1 tablespoon ground cloves

  • 12 pounds beets

  • 6 500ml canning jars with lids and rings, or 12 250ml canning jars.

Directions

  1. In a large pot, boil unpeeled & uncut beets for 30 minutes. Drain & let cool. Slice ends off & peel off skins. Cut to fit jars (1 1/2 inch pieces).

  2. In another large pot, mix the vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved.

  3. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the cut beets into the sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars to remove any food residue. Top with lids, and screw on rings.

  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Water level should be at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude.

  5. Remove the jars from the stockpot & let cool. Store in a cool, dark area.

  6. Wait 24 hours before serving.