Easy Pickled Beets

Directions

Bring all ingredients except beets to a boil in a large soup pot. (You may need more than one pot.) Add beets. Simmer 15 minutes. Let cool, then place in covered jars in refrigerator. Refrigerate at least 3 days before using. Keeps 2 to 3 months in refrigerator.

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Ingredients

• 4 cups - light honey

• 2 cups - beet juice from canned beets

• 2 cups - apple cider vinegar

• 1 teaspoon - ground cloves

• 1 teaspoon - ground allspice

• 1 Tablespoon - ground cinnamon

• 1/2 cup - lemon juice

• 16 cups - fresh or canned beets, whole (small or large), sliced

TIP

Variations: Add a few whole cloves to each jar before storing. Add 3 to 4 cups thinly sliced sweet onions to the recipe.

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