Bread and Butter Pickled Beets

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Preserving Method: Water Bath Canning

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
2. Trim beets, leaving 1-inch of stem scrub.  Bring beets to a boil in water to cover in a large saucepan, reduce heat and simmer 20  minutes or until just tender.  Remove skins and cut beets into evenly sized wedges.
3. Combine sugar, vinegar, and spices from Pickle Mix in large saucepan.  Bring to a boil over medium-high heat, stirring to dissolve.
4. Pack beets and onion slices into hot jar. Ladle hot pickling liquid over beets, leaving ½-inch headspace. Remove air bubbles. Wipe rims and center lids on jars. Apply band and adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

5. Process both pints and quarts for 30 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.  For best flavor and texture, allow pickles to stand for 4 to 6 weeks on the pantry shelf before serving.