Pickled Beets

Ingredients

• 3 pounds beets
• 12 cups water – for boiling beets
• 2 cups white vinegar (5% acidity)
• 1 cup water
• 1 cup granulated sugar
• 2 teaspoons kosher salt
• 1 stick cinnamon stick
• 0.5 teaspoons whole cloves

Instructions

1. Wash jars, lids, and bands; set up a boiling-water canner and keep jars hot until filling.
2. Trim the beets, leaving about 1 inch of stems and roots attached; scrub well to remove dirt.
3. Place them in a large pot, pour in the 12 cups water, and bring to a boil over high heat. Reduce to a gentle simmer and cook until a knife slips in easily at the center, 30–45 minutes depending on size.
4. Drain, cool just until handleable, rub off skins, and cut into 0.25–0.5 inch slices or wedges.
5. In a nonreactive saucepan, combine white vinegar (5% acidity), the 1 cup water, granulated sugar, kosher salt, the cinnamon stick, and whole cloves. Bring to a boil over medium-high heat, then simmer 5 minutes.
6. Pack the warm slices into hot jars, leaving 0.5 inch headspace.
7. Ladle hot brine into each jar to cover, maintaining 0.5 inch headspace. Slide a bubble remover or thin spatula around the inside to release trapped air; adjust headspace as needed.
8. Wipe rims clean, center lids, and apply bands until fingertip-tight.
9. Process in a boiling-water canner for 30 minutes, starting timing when a vigorous boil returns.
10. Turn off heat and let jars rest in the canner 5 minutes, then lift out to a towel-lined surface. Cool undisturbed 12–24 hours.
11. Remove bands, check seals, rinse jars, and label. Store in a cool, dark place for up to 1 year; refrigerate after opening. For best flavor, let cure at least 1 week before serving.