Recipes

You will want to choose beets that are generally the same size, this will ensure even cooking.  Wash the beets and place them in a large pot covered with water.  Bring them to a boil, then reduce to a simmer.  Cook the beets until tender when pierced with a knife, about 30 minutes.  Rinse the cooked beets in cold water and remove the skins, they should peel right off.  Slice the beets into ½ inch thick slices.  Slice your onions and set beets and onions aside while you prepare your pickling liquid.  Combine the vinegar, sugar, water, cinnamon, cloves and allspice together in a large saucepan.  Bring the mixture to a boil and add the beets and onions.  Return mixture to a boil and cook for 2 minutes longer.  Pack sterilized jars with beets and onions, leaving about 1 inch space at the top of each jar.  Once all the jars are packed, pour the remaining liquid into the jars so that the contents are just barely covered.  Can and process the jars according to instructions below.