Beet and Onion Pickles

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READY IN: 1hr 45mins
YIELD: 5 Pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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