Canned Spiced Pickled Beets

Recipe View In a large, non-reactive pot (stainless steel or enamel-coated), combine the white vinegar, sugar, water, cinnamon, salt, and cloves. (5 minutes)

Recipe View Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar is completely dissolved. (5 minutes)

Recipe View Gently stir in the sliced beets, ensuring they are mostly submerged in the liquid. Reduce heat to medium-low, and simmer until the beets are tender-crisp, about 15-20 minutes. Test for doneness by piercing a beet slice with a fork; it should offer slight resistance.

Recipe View While the beets are simmering, ensure your canning jars, lids, and rings are sterilized. This can be done by boiling them in water for at least 10 minutes or running them through a sterilizing cycle in your dishwasher.

Recipe View Using a slotted spoon or canning tongs, carefully pack the hot, cooked beet slices into the sterilized canning jars, leaving about 1/2-inch of headspace at the top of each jar.

Recipe View Ladle the hot pickling liquid into each jar, covering the beets and maintaining the 1/2-inch headspace.

Recipe View Remove any trapped air bubbles by gently tapping the jars on a protected surface or by running a sterilized utensil (like a spatula) along the inside of the jar.

Recipe View Wipe the rims of the jars clean with a damp paper towel to ensure a good seal.

Recipe View Center the sterilized lids on the jars, and screw on the rings until they are fingertip tight – not too loose, not too tight.

Recipe View Place a canning rack in the bottom of a large stockpot and fill the pot with enough water to cover the jars by at least 1 inch.

Recipe View Carefully lower the filled jars into the pot, ensuring they are not touching each other. Bring the water to a full, rolling boil.

Recipe View Process the jars for 30 minutes. If you live at a high altitude, increase the processing time according to altitude guidelines (consult a canning guide for specifics).

Recipe View Turn off the heat and carefully remove the jars from the pot using canning tongs. Place them on a towel-lined surface, leaving at least an inch between each jar, to cool undisturbed for 12-24 hours.

Recipe View As the jars cool, you should hear a popping sound as the lids seal. After the cooling period, check the seals by pressing down on the center of each lid. If the lid doesn't flex or pop, it's properly sealed.

Recipe View Store sealed jars in a cool, dark, and dry place for at least 2 weeks before enjoying. This allows the flavors to fully develop.