Scandinavian Pickled Beets with Cloves

Ingredients

Instructions

1. 1Wash six pint jars in hot soapy water or the dishwasher and keep them hot; because this recipe processes for more than 10 minutes, a pre-boil of the jars is not required, but simmer new lids per the manufacturer's instructions.
2. 2Trim the tops and roots from 4 pounds beets, leaving 1 inch of stem and root attached to prevent bleeding, scrub well, then boil the beets whole in a large pot of water for 25 to 35 minutes until fork-tender; drain, cool enough to handle, slip off the skins, and slice or quarter the beets.
3. 3In a stainless steel pot, bring 2 cups vinegar, 1 cup water, 3/4 cup sugar, and 1 tablespoon salt to a full rolling boil, stirring to dissolve.
4. 4Pack the cooked beet slices tightly into the hot jars with the optional onion slices, tucking in whole cloves and a piece of cinnamon stick per jar.
5. 5Pour the boiling vinegar brine over the beets, keeping them submerged and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a nonmetallic spatula, top off with brine to maintain 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7. 7Process pints for 30 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil (beets need this longer processing time due to their density), adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let the jars sit in the turned-off canner for 5 minutes, then transfer to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Check that each lid is sealed by pressing the center, remove the bands, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; flavor improves after resting 1 to 2 weeks; refrigerate after opening.
11. 11Never shorten the processing time or reduce the vinegar strength, since beets are dense and require the full time and acidity stated for safety.