Grandma Jackie's Pickled Beets

1. Sterilize five 1-pint jars with lids and rings. Keep hot.

2. Place beets into a large pot and add water to cover. Bring to a boil and cook until tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups of cooking water. When beets are cool enough to handle, peel and trim off the ends. Cut into wedges or chunks if desired, then pack into hot jars.

3. While the beets are cooking, combine sugar, vinegar, pickling salt, lemon juice, and clove oil in a large saucepan or pot. Add reserved cooking water and bring to a boil. Pour hot brine over beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with the lids and rings. Set at room temperature for 24 hours, then store in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.