Categories: Pickles

Ingredients

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

Directions

1. Remove beet tops, leaving roots and 1" stems. Cover with boiling water (or cover with water and bring to a boil) and cook until tender. Drain, reserving 1 c. cooking liquid.

2. Dunk beets in ice water and the skin slips right off. Slice beets. I like the julienne setting on my mandoline.

3. Combine cooking liquid, vinegar, sugar, and salt. Add spices tied in cloth. Heat to boiling.

4. Add beets and onions. Simmer 5 minutes. Remove spice bag. Continue simmering while quickly packing beets and onions into one hot pint jar at a time. Fill to within 1/2" of the top.

5. Adjust lids, process 30 MINUTES in boiling water bath.

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