Pickled Beets

Pickled Beets
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-10 pounds fresh small beets, stems removed
-2 cups white sugar
-1 tablespoon pickling salt
-1 quart white vinegar
-¼ cup whole cloves


Step 1: Put enough water in a large stockpot to cover the beets.
Bring to a boil and cook until the beets are soft, which should take about 15 minutes depending on how big they are.
If your beets are big, cut them in half.
Drain the beets, keeping 2 cups of the water, let them cool, and peel them.

Step 2: Boil the jars and lids for at least 10 minutes to make sure they are clean.
Put beets in each jar and a few whole cloves in each jar.

Step 3: Mix the sugar, beet water, vinegar, and pickling salt in a large pot.
Bring quickly to a boil.
Pour the hot brine over the beets in the jars and make sure the lids are on tight.

Step 4: Put a rack in the bottom of a large stockpot and fill it halfway with water.
Bring to a boil over high heat, then use a holder to carefully place the jars in the pot.
Leave a space of 2 inches between each jar.
If you need to, add more boiling water until the level of water is at least 1 inch above the tops of the jars.
Bring the water to a boil, put the lid on the pot, and let it cook for 10 minutes.

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