Updated Monday, March 24th, 2003
Yield: 6 pints
Becky Quinn reports, "These pickled beets have a good combination of sweet and sour tastes and because of this have won first place at five different Ozark Empire Fairs." Becky, who learned to can at her grandmother's side starting at 6 years old, has made this recipe three times a summer for the past 38 years. "I could make these in my sleep," she says with a laugh.
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. Pack tightly (snug but not bruising each other) into canning jars.
In a large saucepan, combine the sugar, water, vinegar, ground cloves, allspice, cinnamon, and whole cloves. Boil for 10 minutes and pour at once over the beets, leaving a 3/4-inch headspace (the liquid should go no farther than the shoulder of the jar). Process in a boiling-water bath for 12 minutes. Remove immediately and cool on a rack.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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