Type what you have

Ingredients

• ✓ clove oil
• beet
• water
• white vinegar
• sugar
• pickling salt
• lemon juice

Instructions

1. 1 Inspect 5 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place beets in a large pot; add water to cover. Bring to a boil; cook until fork-tender, but not mushy. Drain beets, reserving 2 ½ cups cooking water. Cool beets until easy enough to handle. Peel beets; trim and discard ends. Cut beets into wedges or chunks; pack into hot, sterilized jars.
3. 3 Combine vinegar, sugar, pickling salt, lemon juice, and clove oil in a large saucepan or pot; add reserved cooking water and bring brine to a boil.
4. 4 Pour hot brine over beets, filling to within ¼ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with the lids and screw rings on tightly. Set aside at room temperature for 24 hours.
5. 5 Store jars in the refrigerator. Wait at least 3 days before eating to allow beets to soak up flavor.

By Jackie Boehm