Pickled Beets (For Canning)

• 35 -40 small beets, unpeeled
• 2 cups sugar
• 2 cups water
• 2 cups white vinegar
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 1 tablespoon cinnamon
• 1 teaspoon whole cloves

1. In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins.
2. Slice into about 1/4-inch thick or cut into cubes.
3. Pack snuggly into the canning jars (be careful not to bruise).
4. In a large saucepan combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes (no sugar granules should remain).
5. Quickly pour over the beets in the jars, leaving 3/4-inch headspace (the liquid should go no further than the shoulder of the jar!).
6. Process in a boiling water bath for 12 minutes.
7. Cool on a rack.

beets, sugar, water, white vinegar, ground cloves, allspice, cinnamon, whole cloves

Taken from www.food.com/recipe/pickled-beets-for-canning-177650 (may not work)