Yields: About 6–7 pint jars (depends on beet size)
Ingredients:
8 pounds fresh beets (about 32 medium beets)
6 cups white vinegar (5% acidity)
3 cups granulated sugar
2 cups water
2 tablespoons pickling salt (or kosher salt)
Optional:
1 tablespoon whole cloves
2 tablespoons mustard seeds
2 teaspoons whole allspice
2 cinnamon sticks (broken in half)
Instructions:
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