Beet and Onion Pickles

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READY IN: 1hr 45mins
Recipe by Diana Adcock

For a Beet Lover.

Ingredients Nutrition


  1. Note-when peparing beets for canning leave 2 inches of beet stem. Cut into uniform chunks.
  2. In a large stainless steel or enamel pot combine the onions, vinegar, sugar, water, mustard seeds, salt, allspice, cloves and cinnamon sticks.
  3. Bring to a boil.
  4. Gently boil for 5 minutes.
  5. Add Beets and return to a full boil.
  6. Remove cinnamon sticks.
  7. Pack beets in hot sterile jars leaving 3/4 inch headspace.
  8. Add boiling liquid, leaving 1/2 inch headspace.
  9. Remove air bubbles.
  10. Wipe rims and adjust two piece caps.
  11. Process in a boiling water bath canner for 30 minutes.

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