PICKLED SPICY BEETS
- 3 quarts small beets
- 3 cups vinegar
- 2 cups water
- 2-1/2 cups sugar
- 2 tsp allspice
- 1/2 tsp whole cloves
- 1 teaspoon salt
- Hot sterilized jars and lids
Cook the beets until just tender.
Slip off the skins.
Combine vinegar, water, sugar, spices, and salt.
Bring to a boil and simmer 15 minutes.
Add the beets to the vinegar and simmer 5 minutes longer.
Pack the beets into hot sterilized jars.
Bring the vinegar to a boil and pour over beets.
If there is not enough vinegar mixture to cover, add hot vinegar.
Makes about 4 quarts.