Ingredients
- 2 cups White Sugar
- 2 Cups cold water
- 2 Cups Vinegar
- 1 slice lemon
- 1 Tbsp cinnamon
- 1 Tsp Cloves
- 1 Tsp Allspice
- 1 bspT Mustard Seed
Servings: people per jar
Instructions
- Wash your beets in cold water. Place Beets sin 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 the beets are large then cut into quarters . Drain, reserving 2 cups of the beet water,cool and then peel.
- Sterilized jars and lids by immersing in boiling water for 10 minutes. After you have Sterilized the jars remove the jar from the pot and empty the water . Fill each jar with beets and add several whole cloves to each jar.
- In a large saucepan , combine the white sugar,cold water,vinegar,lemon slice,cinnamon, cloves,all spice, and mustard seed. bring to a rapid boil. pour the hot brine over the beets in the jar, and seal lids
- 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 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 the water to a full boil , cover the pot, and process for 10 minutes
- Note: With the size of your jar. Or the size of your cut up beets will depend on the serving of people.
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