Pickled Beets

Ingredients

• Cinnamon stick (1)
• Whole cloves (6)
• Salt (1 tablespoon)
• Water (1 cup)
• Sugar (1 cup)
• White vinegar (2 cups)
• Beets (2 pounds, scrubbed)

Instructions

1. Place the beets in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until the beets are tender, about 45 minutes.
2. Drain the beets and let them cool. Once they are cool enough to handle, peel them and cut them into slices or chunks.
3. In a large pot, combine the vinegar, sugar, water, salt, cloves, and cinnamon stick. Bring to a boil.
4. Add the beets to the pot and simmer for 15 minutes.
5. Using a slotted spoon, transfer the beets to sterilized jars. Pour the pickling liquid over the beets, leaving a 1/2-inch headspace.
6. Seal the jars and process in a boiling water bath for 10 minutes.
7. Let the jars cool completely before storing. The pickled beets will be ready to eat after 24 hours and will keep for up to 1 year.