Instructions: Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding color.

Wash trimmed beets thoroughly. Cover with boiling water and cook until tender - about 25 to 30 minutes. Drain and discard liquid. Cool beets.

Trim off roots and stems. Skins will slide off easily. Slice into slices about 1/4 inch thick.

Peel and thinly slice onions. Combine vinegar, salt, sugar, and water. Bring to a boil.

Tie spices in a bundle in a small piece of cheesecloth and add to vinegar mixture. Add beets and onions. Simmer 5 minutes. Remove spice bag.

Using a funnel, fill sterilized jars with beets and onions. Leaving 1/2 inch headspace. Add hot vinegar solution, allowing 1/2 inch headspace. Adjust lids and process.

Recommended Process Time in a Boiling Water Canner

Style of Pack: Hot Water Bath

Recommended Jar Size: Half-pints or Pints

Altitude & Time:
0-1,000 ft.; 30 minutes

1,001-3,000 ft., 35 min.

3,001-6,000 ft., 40 min.

Above 6,000 ft., 45 min.

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