Beet and Onion Pickles

For a Beet Lover.

• Ready In: 1 hr 45 mins
• Yields: 5 Pints

Ingredients

• 8  cups  cooked beets
• 3  cups  sliced yellow onions
• 2 1⁄2 cups cider vinegar
• 2  cups white sugar
• 1 1⁄2 cups water
• 1  tablespoon mustard seeds
• 1  teaspoon salt
• 1  teaspoon whole allspice
• 1  teaspoon whole cloves
• 3  sticks  broken cinnamon

Directions

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.