Does anyone besides me like Pickled Beets?!
°10 pounds little new beets, stems eliminated
°2 cups of white sugar
°1 tablespoon of cured salt
°1 liter of white vinegar
°¼ cup entire cloves
Place the beets in a huge pot with water to cover. Bring to bubble and cooking until delicate, for 15 mn relying upon the size of the beets. In the event that the beets are huge, cut them into quarters. Channel, hold 2 cups beet water, cool and strip.
Clean containers and tops by submerging them in bubbling water for no less than 10 minutes. Fill each container with beets and add a few cloves to each container.
In a huge pot, join the sugar, beet water, vinegar and cured salt. Bring to a quick bubble. Pour the hot saline solution over the beets in the containers and close the covers.
Place a rack in the lower part of a huge pot and fill it most of the way with water. Heat to the point of boiling over high intensity, then cautiously bring down the containers into the dish utilizing a help. Leaving 2 inch space between containers. Pour in more bubble water assuming need until water level is somewhere around 1 inch over the highest point of the containers. Carry the water to a full bubble, cover the pot and leave for 10 minutes.