Directions:
Wash and trim the beets, leaving about 1 inch of the stem and the roots.
Place beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer until beets are tender, about 25-30 minutes.
Drain and cool the beets under cold running water. Peel the beets and cut them into slices or cubes.
In a separate pot, combine the vinegar, water, sugar, pickling salt, ground cloves, and ground allspice. Add the cinnamon stick. Bring the mixture to a boil, stirring until the sugar is dissolved.
Pack the beets into sterilized jars, leaving about 1/2 inch of headspace. Pour the hot brine over the beets, ensuring they are fully covered. Remove any air bubbles and adjust the headspace if needed.
Wipe the rims of the jars, place the lids on, and process in a boiling water bath for 30 minutes.
Allow the jars to cool, check the seals, and store in a cool, dark place. Let the pickled beets sit for at least 2 weeks before eating to develop flavor.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 50 kcal per serving | Servings: 8 servings
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