Easy Pickled Beets

YIELD: 12 pints

INGREDIENTS

4 cups light honey
2 cups beet juice from canned beets
2 cups apple cider vinegar
1 teaspoon ground cloves
1 teaspoon ground allspice
1 Tablespoon ground cinnamon
1/2 cup lemon juice
16 cups fresh or canned beets whole (small or large), sliced

DIRECTIONS

Bring all ingredients except beets to a boil in a large soup pot. (You may need more than one pot.) Add beets. Simmer 15 minutes. Let cool, then place in covered jars in refrigerator. Refrigerate at least 3 days before using. Keeps 2 to 3 months in refrigerator.

TIP

Variations: Add a few whole cloves to each jar before storing. Add 3 to 4 cups thinly sliced sweet onions to the recipe.