Pickled Beets

By Becky Jo

Ingredients

• 12 to 15 lbs beets with tops on
• 8 cups apple cider vinegar
• 4 cups sugar
• 4 cups water
• 1/2 cup salt
• 4 cinnamon sticks
• 1 t whole cloves
• 2 large onions, sliced

Details

Servings 12
Adapted from homesteadinghomemaker.blogspot.com

Preparation

Step 1

Wash, cook, peel and slice the beets. If you leave the tops on the beets while they cook the color won't bleed out. To cook the beets, cover them in water, bring to a boil and let them cook for 20 to 25 minutes or until fork tender.

In a large pot (mine is a 14qt pot) combine the vinegar, sugar, water, and salt. Tie the spices in a spice bag and put those in the brine. Bring the brine to a boil. Add the cooked and sliced beets and the sliced onion to the brine. Bring it back to a boil and let it simmer for about 5 minutes.

Fill pint jars with beets and brine leaving a 1/2 inch head space. Put a brand new lid on the jar and a ring and tighten this down. Put the jars in a boiling water bath canner and can for 30 minutes. Should make about 12 pints