Ingredients:

  • 3 lbs young beets
  • 1 large white onion, thinly sliced
  • 2 cups white distilled vinegar (5% acidity)
  • 1 cup granulated sugar
  • 2 tbsp canning and pickling salt
  • 1 cup filtered water
  • 1/2 tsp whole cloves
  • 1 cinnamon stick

Instructions:

  1. Thoroughly scrub the beets to remove all soil, leaving about 1 inch of the stem and root attached to prevent bleeding.
  2. Place beets in a large pot of water, bring to a boil, and simmer for 15-20 minutes until tender enough to peel but still firm in the core.
  3. Drain the beets, plunge them into an ice bath, slip the skins off, and slice into 1/4-inch rounds or eighths.
  4. In a large pot, combine white vinegar, sugar, canning salt, water, cloves, and cinnamon.
  5. Bring the brine mixture to a rolling boil, stirring constantly until the sugar is completely dissolved.
  6. Stir in the sliced beets and onions and simmer for an additional 10 minutes.
  7. Pack the beet slices and onions into sterilized pint jars, leaving 1/2 inch of headspace.
  8. Pour the hot brine over the vegetables, ensuring they are fully submerged.
  9. Wipe the rims with a clean damp cloth, center the lids, and screw the rings until finger-tip tight.
  10. Process in a boiling water bath for 10 minutes (adjust for altitude) or a pressure canner. Remove and let cool undisturbed for 24 hours.