Easy Pickled Beets

Easy Pickled Beets

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.

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.