It is high harvest time right now, so canning is in full swing. I love spice beets. You can’t eat much at once but they’re awesome in small doses.
For this batch I used golden beets, makes for a beautiful presentation when mixed for serving.
Ingredients:
35 to 40 small beets or 15 large beets
2 cups sugar
2 cups water
2 cups white vinegar
1 teaspoon ground cloves
1 teaspoon whole allspice
1 tablespoon ground cinnamon
1 teaspoon whole cloves
Directions:
1. In a kettle, cook the beets until tender. Dip in cold water and peel off the skins. Slice 1/4 inch thick or cut into quarters if using smaller beets.
2. Pack tightly (snug but not bruising each other) into canning jars.
3. In a large saucepan, combine the sugar, water, vinegar, ground cloves, allspice, cinnamon, and whole cloves.
4. Boil for 10 minutes and pour at once over the beets, leaving a 3/4-inch head space (the liquid should go no farther than the shoulder of the jar).
5. Process in a boiling-water bath for 12 minutes.
6. Remove immediately and cool on a rack.