°10 pounds small fresh beets, stems removed
°2 cups of white sugar
°1 tablespoon of pickled salt
°1 liter of white vinegar
°¼ cup whole cloves
Place the beets in a large pot with water to cover. Bring to boil and cooking until tender, for 15 mn depending on the size of the beets. If the beets are large, cut them into quarters. Drain, reserve 2 cups beet water, cool and peel.
Sterilize jars and lids by immersing them in boiling water for at least 10 minutes. Fill every jar with beets and add several cloves to each jar.
In a large saucepan, combine the sugar, beet water, vinegar and pickled salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars and close the lids.
Place a rack in the bottom of a large pot and fill it halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pan using a support. Leaving 2 inch space between jars. Pour in more boil water if need until water level is at least 1 inch above the top of the jars. Bring the water to a full boil, cover the pot and leave for 10 minutes.