Pickled Beets

INGREDIENTS:

-10 pounds fresh small beets, stems removed
-2 cups white sugar
-1 tablespoon pickling salt
-1 quart white vinegar
-¼ cup whole cloves

DIRECTIONS:

Step 1:
Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.

Step 2:
Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.

Step 3:
In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids …