Spiced Pickled Beets- Makes 6 quarts
5 1/3 cups distilled white vinegar
4 cups white sugar
4 cups water
2 tablespoons ground cinnamon
1 1/2 tablespoons salt
1 tablespoon ground cloves
12 pounds beets, peeled and sliced
6 1 quart canning jars with lids and rings
In a large pot, bring seasonings to a boil and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes. Place jars into a bowl of hot water to temper, then fill with beets and seasoning mix. leaving 1/2-inch of space at the top of each jar.
Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings. Place filled jars in the water bath. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch.
Place filled jars in a hot water bath. Bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 30 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.