Pickled Beets

1. 1

   Remove beet tops, leaving 1-inch stems and tap roots.

2. 2

   Wash beets; cook in boiling water until tender.

3. 3

   Drain, peel and slice beets.

4. 4

   In a saucepot, combine water, vinegar, sugar, salt and spices (tied in a cheesecloth bag); heat to boiling.

5. 5

   Add beets and onions; simmer 5 minutes.

6. 6

   Remove spice bag.

7. 7

   Continue simmering while quickly packing one clean, hot jar at a time.

8. 8

   Fill to within 1/2-inch of top, making sure vinegar solution covers beets.

9. 9

   Cap each jar at once.

10. 10

    Process 5 minutes in boiling bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.