Pickled Beets


8 pounds small fresh beets

3 cups water

3 cups white vinegar

2 cups sugar

1 tablespoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

4 lemons, sliced


Cook beets in water to cover in a large Dutch oven over medium-high heat for 30 to 35 minutes or until tender.

Drain and peel. (If beets are too large for jars, cut into pieces).

Bring 3 cups water and next 6 ingredients to a boil in a large heavy saucepan. Cover, reduce heat and simmer, stirring occasionally, for 10 minutes.

Pack hot beets loosely into pint jars, filling to 1/2 inch from top.

Cover beets with hot syrup. Remove air bubbles and wipe jar rims.

Cover at once with metal lids and screw on bands.

Put jars in large, deep pan and cover with water for boiling. Bring water to a boil and boil for 30 minutes.

Makes 8 pints.