Boil in kettle or
saucepan in enough water to cover (2 to 3 cups) until
beets are tender
This may take 20 to 40 minutes
Set
beets aside to cool; pour away all but 1 cup of the liquid
Add to it sugar and vinegar; boil briskly until thickening
starts, about 5 minutes.
Meanwhile skin beets with a table knife and cut cross-
wise in slices 1/8-inch thick
Add slices, salt, and pep-
per to syrup and heat again, just to boiling
Sterilize
canning jars
Using funnel and slotted spoon, transfer
slices into jars
Add 2 cloves to each jar, ladle in hot liq-
uid to fill jars, and seal
When they are cool, label and
date jars and remove them to cool, dark shelf for at least
two weeks
