Canned Beet Pickles

Ingredients

• 7 lb (3.2 kg) beets, about 2–2 1/2 inches diameter
• 4 cups 5% acidity vinegar
• 1 1/2 tsp canning or pickling salt
• 2 cups sugar
• 2 cups water
• 2 cinnamon sticks
• 12 whole cloves
• 4–6 small onions, optional

Instructions

1. 1

   Trim beet tops leaving 1 inch of stem and roots attached. Wash thoroughly and sort by size.

2. 2

   Cover similar-size beets with boiling water and cook until tender, about 25–30 minutes. Drain and discard the cooking liquid.

3. 3

   Cool enough to handle, trim roots and stems, slip off skins and slice beets 1/4 inch thick. Peel and thinly slice onions if using.

4. 4

   Combine vinegar, salt, sugar and fresh water. Tie cinnamon and cloves in a spice bag, add it and bring the mixture to a boil.

5. 5

   Add beets and onions and simmer 5 minutes, then remove the spice bag.

6. 6

   Fill hot jars with beets and onions and cover with hot vinegar solution, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims and apply lids.

7. 7

   Process pints or quarts in a boiling-water canner: 30 min at 0–1,000 ft; 35 min at 1,001–3,000 ft; 40 min at 3,001–6,000 ft; 45 min above 6,000 ft. Cool undisturbed and check seals.