Beet & Onion Pickles


Preserving Method: Non-Preserving


  1. COMBINE onions, vinegar, sugar, water, mustard seed, salt, allspice, cloves, cinnamon sticks in a large stainless steel saucepan. 
  2. BRING to a boil; boil gently 5 minutes. Add prepared beets and return to a full boil, lower heat and simmer just until beets are tender.
  3. REMOVE from heat. Discard cinnamon sticks. 
  4. PACK hot beets and onions evenly into hot jars, pour hot over leaving a 1/2 inch headspace, and close with 2-piece lids. Cool to room temperature, then place in refrgerator. Allow to sit for 3 weeks to get the best pickled taste. Use within 3 months.