*INGREDIENTS:
°10 pounds small fresh beets, stems removed
°2 cups white sugar
°1 tablespoon marinade salt
°1 pint white vinegar
°¼ cup whole cloves
*INSTRUCTIONS
Step 1:
Place the beets in a large pot with water to cover. Bring to a boil and cook until tender, about 15 minutes, depending on the size of the beets. If the beets are large, cut them into quarters. Drain, reserve 2 cups of beet water, cool and peel.
Step 2:
Sterilize pots and lids by immersing them in boiling water for at least 10 minutes. Fill each pot with beets and add several whole cloves to each pot.
Step 3:
In a large saucepan, combine the sugar, beet water, vinegar and marinade salt. Bring to a quick boil. Pour the hot brine over the beets in the pots, and close the lids.
Step 4:
Place a grate in the bottom of a large pot and fill half way with water. Bring to a boil over high heat, then carefully lower the pots in the pan with a stand. Leave 2 inches between the pots. Pour more boiling water if necessary until the water level is at least 1 inch above the pots. Bring the water to a full boil, cover the pan and leave on for 10 minutes.
ENJOY!
