Homemade Pickled Beets

Ingredients

Beets

2 pounds, fresh

Water

4 cups

White vinegar

2 cups

Sugar

1 cup

Salt

1 tablespoon

Cinnamon stick

1

Whole cloves

5

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 separate large pot, combine the vinegar, sugar, water, salt, cloves, and cinnamon stick. Bring to a boil, stirring until the sugar and salt are dissolved.
4. Add the prepared beets to the pot and let them simmer for 15 minutes in the pickling liquid.
5. Using a slotted spoon, transfer the beets into sterilized jars, packing them in tightly.
6. Pour the hot pickling liquid over the beets in the jars, leaving a 1/2-inch headspace at the top.
7. Seal the jars with lids and process them in a boiling water bath for 10 minutes to ensure they are preserved.
8. Let the jars cool completely before storing them in a cool, dark place. The pickled beets will be ready to enjoy after 24 hours and can be stored for up to 1 year.