A delightful twist on classic pickled beets, enhanced with warm spices for a unique flavor.
Wash the beets thoroughly under running water.
Scrub the beets gently to remove any dirt without damaging the skin.
Place the beets in a large pot and cover with water. Add a pinch of salt.
Cook until the beets are tender when pierced with a fork.
Drain the beets and let them cool slightly. Peel off the skins and cut into quarters.
The skins should slip off easily when the beets are cooked.
In a separate pot, combine vinegar, water, sugar, cloves, and cinnamon stick. Bring to a boil.
Stir occasionally to ensure the sugar dissolves completely.
Pack the beet quarters into sterilized glass jars, leaving some space at the top.
Ensure the jars are hot to prevent cracking when adding the liquid.
Pour the hot pickling liquid over the beets, covering them completely.
Use a funnel for easier pouring and to avoid spills.
Seal the jars with lids and process in a boiling water bath for 10 minutes.
This step ensures the jars are sealed properly for long-term storage.
Let the jars cool completely before storing in a cool, dark place.
Check the seals after cooling to ensure they are airtight.
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