4 bunches of about 10 small beets (or 4 cans sliced beets)
2 cups organic sugar
1½ cups apple cider vinegar
½ to ¾ cup beet juice (or water)
½ tsp. sea salt
½ tsp. organic whole cloves (or pickling spice)
Boil beets in water for 1-2 hours.
Pour all ingredients for brine in separate pot.
Put jars, lids, and tops in another large pot and cover with water.
When beets are fork tender, start boiling pots of water with jars and brine.
Rinse beets with cold water.
Peel and slice beets.
Once boiled, take jars, lids, and tops out of water with tongs and put on clean towel.
Put beets in jars (only to where neck gets narrower).
Pour brine over beets, leaving ½ inch of air.
Put lids and tops on jars tightly.
Place jars back in pot of boiling water.
Boil for 20 minutes.
When done, place upright on clean towel for 12-24 hours. Bands should not be re-tightened.
To ensure lids are sealed, remove bands and try to lift lids off with fingertips.
Screw bands back on.
Store in cool, dry place.
Makes 2 big quart jars or 4 small pint jars.
NOTE: If making refrigerated beets, you don’t have to boil the jars. You just put the ingredients in a clean jar, seal, and refrigerate. They are good for 3-4 weeks.