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1
Cook beets by cleaning, wrapping in foil and baking in a 400u00b0 oven for 45 min to 1 1/2 hours, depending on the size of the beets. They are done cooking when they begin to feel soft when you squish them (they're hot - use an oven mitt). Allow to cool for about an hour before you begin the pickling process. If you're in a hurry you can also find precooked beets in the refrigerator section of many grocery stores.
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2
Make a spice pouch to flavor your pickling juice by doubling over a piece of cheesecloth, placing your cinnamon stick, whole cloves, allspice berries, and mustard seeds in the middle. Bring the corners of the cheesecloth together and tie with butcher's twine.
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3
To make the pickling juice, in a large saucepan combine white vinegar, water, organic cane sugar, salt, and spice pouch. Stir until the sugar is dissolved. Simmer for 5 minutes.
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4
While the pickling juice is simmering, peel and rinse the cooked beets and cut into 1/8 inch slices. Also thinly slice your white onions.
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5
After the pickling juice has simmered for 5 minutes add the sliced beets and onions to the saucepan and bring back up to a simmer, then remove from the heat.
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6
Allow the beets to cool, remove the spice pouch, and pour the pickled beets into a glass jar. Store covered at the back of your fridge for up to one month, but I doubt they'll last that long!
