Beet Pickles
- 5 pounds fresh beets
- 12 whole cloves
- 2 (3-inch) sticks cinnamon
- 2 bay leaves
- 2 sprigs fresh dill
- 2 cups cider vinegar
- 2 cups sugar
- 1 cup water
- Leave root and 1 inch of stem on beets; scrub well. Place in a large stainless steel saucepan; add water to cover. Bring to a boil. Reduce heat; cover and simmer 35 minutes or until beets are tender. Drain. Cover with cold water; drain again. Let cool. Trim off stems and roots; rub off skins. Cut beets into 1/4- inch-thick slices; pack into hot sterilized jars.
- Combine spices, vinegar, sugar, and water in saucepan. Bring to a boil; boil 1 minute, stirring constantly. Strain syrup; discard spices.
- Pour hot syrup over beets, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 30 minutes.
fresh beets, cloves, cinnamon, bay leaves, dill, cider vinegar, sugar, water
Taken from www.myrecipes.com/recipe/beet-pickles (may not work)