Homemade Pickled Beets

Ingredients

• 7 pounds fresh beets, about 2–2½ inches in diameter
• 4 cups 5% white vinegar
• 2 cups granulated sugar
• 2 cups water
• 1½ teaspoons pickling salt
• 2 cinnamon sticks
• 12 whole cloves
• 4–6 small onions, thinly sliced, optional

Instructions

1. Trim the beet tops, leaving about 1 inch of stem and the roots attached. Wash the beets thoroughly.
2. Place beets of similar size in a large pot, cover with boiling water, and cook for about 25–30 minutes, or until tender.
3. Drain and discard the cooking water. Let the beets cool, then remove the roots, stems, and skins.
4. Slice the beets into ¼-inch slices. Thinly slice the onions if using.
5. In a large saucepan, combine the vinegar, sugar, water, and pickling salt. Tie the cinnamon sticks and cloves in cheesecloth and add them to the mixture.
6. Bring the vinegar mixture to a boil. Add the sliced beets and onions and simmer for 5 minutes.
7. Remove the spice bag. Pack the hot beets and onions into clean, hot canning jars, leaving ½ inch of headspace.
8. Pour the hot vinegar mixture over the beets, maintaining ½ inch of headspace. Remove air bubbles and wipe the jar rims clean.
9. Process the filled jars in a boiling-water canner. For pint or quart jars, the recommended processing time is 30 minutes at 0–1,000 feet elevation, with longer times required at higher elevations.
10. Remove the jars carefully and let them cool undisturbed.

Sweet, tangy, beautifully vibrant, and absolutely delicious! These homemade pickled beets make a wonderful side dish, salad topping, or snack.