Reena's Pickled Beets

Ingredients

• 6-7 lbs beets, with tops (2 to 2 and a 1/2 inch)
• water
• 4 cups cider vinegar (5% acidity)
• 2 cups sugar
• 2 cups water
• 1/4 cup pickling salt
• 2 cinnamon sticks (2 inch)
• 1/2 teaspoon whole cloves
• 1-2 medium onions, sliced

Directions

1. 1

   Wash beets.

2. 2

   Trim tops to about 3 inches and leave on root ends.

3. 3

   Place cleaned beets in an 8 to 10 quart saucepan, and cover with water.

4. 4

   Cover, and cook beets over medium-high heat til skins slip off easily, about 20 minutes.

5. 5

   Drain and discard water.

6. 6

   Trim off tops and roots, slip skins off.

7. 7

   Slice beets about 1/4 inch thick.

8. 8

   In a 4 to 6 quart saucepan, combine vinegar, sugar, 2 cups water, pickling salt, and spices.

9. 9

   Bring to a boil over medium-high heat.

10. 10

    (Keep brine mixture hot while you fill jars with beets and onions).

11. 11

    Fill each jar with a layer of beets, first, then, a layer of onion slices.

12. 12

    As you add layers, push down gently with a wood spoon.

13. 13

    Pack jars just to bottom of the neck of the jar.

14. 14

    I always set the packed jar in a pan of hot water, (fill hot water to about 1/2 way up the jar, and put a table knife down inside the jar between the beets and the inside surface of the jar.-- This helps to keep the jar from breaking when adding the hot brine).

15. 15

    Slowly, pour brine in jar until beets are covered over about 1/4 to 1/2 inch.

16. 16

    Move table knife gently in an up and down motion, all around the jar to remove any air bubbles.

17. 17

    Clean the rim of the jar and threads with a wet cloth, set hot, sterilized seal cap on top, place ring on, and cinch down firmly-- not too tight, but, firm.

18. 18

    Place filled jars in Boiling Water Canner, hot, gently boiling water to cover jars, place lid on canner, and process for about 30 minutes.