Ingredients
8 cups cooked beets
3 cups sliced yellow onions
2 1/2 cups cider vinegar
2 cups white sugar
1 1/2 cups water
1 tablespoon mustard seeds
1 teaspoon salt
1 teaspoon whole allspice
1 teaspoon whole cloves
3 sticks broken cinnamon
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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Note-when peparing beets for canning leave 2 inches of beet stem. Cut into uniform chunks. In a large stainless steel or enamel pot combine the onions, vinegar, sugar, water, mustard seeds, salt, allspice, cloves and cinnamon sticks. Bring to a boil. Gently boil for 5 minutes. Add Beets and return to a full boil. Remove cinnamon sticks. Pack beets in hot sterile jars leaving 3/4 inch headspace. Add boiling liquid, leaving 1/2 inch headspace. Remove air bubbles. Wipe rims and adjust two piece caps. Process in a boiling water bath canner for 30 minutes.