Pickled Golden Beets


Preserving Method: Water Bath Canning

1. Trim beets, leaving 1 inch of stem, and scrub. Bring beets to a boil in water to cover in a large saucepan; reduce heat, and simmer 25 to 30 minutes or until tender. Drain, rinse, and cool slightly. Trim off roots and stems; peel beets. Cut beets in half vertically; cut halves crosswise into 1⁄4-inch-thick slices to measure 6 cups.

2. Stir together vinegar and next 5 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Bring mixture to a boil. Add beets and onion; reduce heat, and simmer 5 minutes. Remove and discard spices.

3. Pack beets and onion into a hot jar with a slotted spoon, leaving 1⁄2-inch headspace. Ladle hot pickling liquid over beet mixture, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

4. Process jars 30 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.