3 ½ lbs. fresh beets
3, 3-inch cinnamon sticks, broken in half
2 C. water
4 C. distilled white or apple cider vinegar, 5% acidity
1 ½ C. sugar
Wash, cut off the ends, peel and slice beets into bite-sized pieces. In each of 6 pint jars, put ½ lb. beets, one clove and ½ cinnamon stick.
Combine water, vinegar and sugar in a small pot. Bring to a boil and hold for 5 minutes so sugar dissolves.
Pour hot liquid into jars leaving ½” head- space and put on lids. Process in a boiling water bath for 30 minutes.
Remove jars and set in a cool place. The beets should be ready to eat in about a week and should keep for about a year.
Makes 6 pints.