WHAT YOU WILL NEED

PICKLED BEETS

24 small beets
1 cup cooking liquid
1 pt. vinegar 
1 1/4 c. sugar
2 tsp. salt
6 whole cloves
1 3" stick cinnamon
3 medium onions

Step 1

Remove Beet Tops, leaving roots and 1" stem. Cover with boiling water; cook until tender. Drain, reserving 1 c. of the cooking liquid.

Step 2

Remove skins and slice. Slice the 3 medium onions.

Step 3

In a large pot, combine cooking liquid, vinegar, sugar and salt. Add spices tied in a cheesecloth or piece of mesh.  Heat to boiling point.

Step 4

Add beets and onions. Simmer about 10 minutes. Remove spice bag. 

Don't forget to keep your jars warm. Keep them warming in the oven until ready to use.

Boil lids and rings and have ready to use at this point. Keep them warm.

Step 5

Continue simmering beets while quickly packing beets and onions into one hot pint jar at a time.

Fill to within 1/2" of jar top.  Put lids on at this point and screw on dome.

Step 6

Process in a boiling water bath for 30 minutes. Lay jars on a cloth to dry leaving space between the jars for breathing room.