Spicy Pickled Beets

Begin by placing the beets in a large container, covering them with water and then heating it to a boil. Once boiling, decrease the heat and continue cooking until the beets are tender, taking around 20 to 25 minutes depending on their size.

At the same time, inspect six 16-ounce jars for any signs of damage or wear and tear, discarding any that are defective. Next, bring a second pot of water to a boil and submerge the jars in it until the beets are ready. Clean any new lids with warm soapy water.

Once the cooked beets have cooled, drain them and let them sit for 10 to 15 minutes before peeling and slicing.

Now, fill the hot, sterilized jars with beets, leaving a small gap of about 1/2 inch from the top.

Subsequently, strain the reserved beet water through a fine-mesh strainer into a saucepan and add vinegar, sugar, pickling salt, and cloves. Bring the mixture to a rapid boil over high heat. Pour the hot brine over the beets in jars, leaving about 1/4 inch of head space. Remove any air bubbles from the inside of the jars by running a clean knife or thin spatula around their edges. Wipe the rims with a moist paper towel to remove any residue. Finally, top the jars with lids and screw on the rings tightly.

To ensure the jars are properly sealed, place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars 2 inches apart into it using a holder. Pour in more boiling water to cover the jars by at least 1 inch, then bring them to a rolling boil. Cover the stockpot and process for 30 minutes.

Once removed from the stockpot, let the jars rest several inches apart for 12 to 24 hours. Check that the center of each lid does not move up or down by pressing it with your finger. Remove the rings for storage and store the jars in a cool, dark area. If any jars fail to seal, refrigerate them for immediate use.