Old-Fashioned Pickled Beets

Ingredients

Instructions

1. 1Wash 7 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Scrub the beets, trim the tops to leave about 1 inch of stem and leave the taproot on, place them in a large pot, cover with water, and boil for 30 to 40 minutes until just tender when pierced with a knife; drain, cool the beets under cold running water, then slip off the skins, trim the stems and roots, and slice or quarter the beets into bite-size pieces.
3. 3In a large pot, combine 4 cups white vinegar (5% acidity), 2 cups water, 2 cups sugar, cloves, cinnamon sticks, and salt, tie the whole spices in a cheesecloth bag if you prefer a clear brine, and bring to a boil, stirring to dissolve the sugar.
4. 4Add the cooked beets (and the sliced onion, if using) to the boiling syrup, return to a boil, and simmer for 5 minutes, then pack the hot beets into the hot jars, removing the spice bag if you used one.
5. 5Ladle the hot syrup over the beets, keeping them covered and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more hot syrup if needed to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 30 minutes for both pints and quarts, timed once the water returns to a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, let the jars sit for 5 minutes, then move them to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Check that each lid has sealed by pressing the center, remove the bands, wipe the jars clean, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before opening for the flavor to develop, and refrigerate after opening.
11. 11Never thin the vinegar syrup or pack in more beets than the syrup can fully cover, since a weaker acid balance can make the jars unsafe.