A delightful twist on classic pickled beets, perfect for canning and enjoying year-round.
Cook the beets in a large pot of water until they are fork-tender, then let them cool.
Avoid overcooking the beets to maintain their texture.
Peel the cooled beets and slice them into 1/4-inch thick rounds or cubes.
Use gloves to prevent staining your hands while peeling the beets.
Pack the sliced beets snugly into sterilized canning jars.
Leave enough headspace in the jars for the brine.
In a large saucepan, combine the sugar, water, vinegar, ground cloves, allspice, cinnamon, and whole cloves. Bring to a boil and simmer for 10 minutes.
Ensure the sugar is fully dissolved for a smooth brine.
Pour the hot brine over the beets in the jars, leaving 3/4-inch headspace.
Use a funnel for easier pouring and to avoid spills.
Seal the jars and process them in a boiling water canner for 12 minutes.
Ensure the jars are fully submerged in the water bath for proper sealing.
Allow the jars to cool on a rack before storing them in a cool, dark place.
Check the seals after cooling to ensure they are airtight.
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