Pickled Beets

1. 1

   Gather all the ingredients.

2. 2

   Put the beets in a large stockpot and add enough water to cover. Bring to a boil and cook until tender, about 15 minutes.

3. 3

   Meanwhile, check 10 pint-sized jars for cracks and the rings for rust, discarding any that are defective. Keep them in simmering water until the beets are ready. Wash the new, unused lids and rings in warm, soapy water.

4. 4

   Drain the beets, saving 2 cups of the beet water. When the beets are cool enough to handle, peel and discard the skins. Fill each sterilized jar with beets and divide the cloves evenly among the jars.

5. 5

   In a large saucepan, combine the sugar, 2 cups of beet water, vinegar, and pickling salt; bring to a rapid boil.

6. 6

   Pour the hot brine over the beets in the jars and seal the lids.

7. 7

   Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot with a holder, leaving 2 inches between them. Add more boiling water if needed so the water is at least 1 inch above the jar tops. Return to a full boil, cover, and process for 10 minutes.

8. 8

   Enjoy!

• Calories 67.53 kcal Low Source
• Protein 1.52 g Low Source
• Carbs 14.62 g Moderate
• Total Fat 0.0 g Low Source
• Saturated Fat 0.03 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 87.56 mg Low Source
• Fiber 2.09 g Low Source
• Sugar 12.76 g High
• Added Sugar 0.0 g Low Source
• Calcium 5.51 mg Low Source
• Iron 0.64 mg Low Source
• Potassium 7.75 mg Low Source
• Vitamin A 0.01 mcg_rae Low Source
• Vitamin C 1.82 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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