Classic Pickled Beets

1. Gather the ingredients.

2. Have four or more pint jars sterilized and in simmering water in the canner. And have the sterilized lids ready in barely simmering water. 

3. Trim the beets, leaving about 1 to 2 inches of their tops on and rootlets intact.

4. Put in a large saucepan, cover with water, and bring to a boil over high heat.

5. Boil just until tender, about 15 to 20 minutes, depending on size.

6. Drain in a colander, rinse under cold water and slip the beets out of their skins.

7. Cut the beets into small chunks.

8. Put cinnamon, allspice, and optional cloves in a spice bag and tie tightly.

9. In a large enamel or stainless-steel pan, combine the sugars, salt, vinegar, and water. Add the spice bag.

10. Bring to a boil, stirring, until sugar is dissolved. Reduce heat to medium-low and simmer for 10 minutes.

11. Meanwhile, pack the beets into the prepared hot sterilized pint jars.

12. Using a damp clean cloth or paper towel, wipe the jar rims and threads.

13. Remove the spice bag from the vinegar and sugar mixture; discard the spices.

14. Using a canning funnel (wide or narrow, depending on your jars), pour the hot liquid over the beets, leaving 1/2 inch of headspace.

15. Place the two-piece lids on the jars. Tighten gently; do not over-tighten.

16. Put the filled jars in the canner. The water should be about 1 inch above the jars.

17. Add extra hot or boiling water, if necessary.

18. Process in a boiling water bath for 30 minutes or more, depending on your altitude. 

19. Remove from the canner and set the jars on a clean dish towel on a counter. Let the jars come to room temperature. Re-tighten the screw-on bands and store in a cool, dry place for up to one year.

More for the Beet Lover

If pickled beets aren't your favorite, but you still love this garnet-colored vegetable, try them boiled and glazed as your new favorite side dish with roasted meat. And if you love bacon, this roasted beet salad can't be beat.