Pickled Beets

Directions

1. 1
   Preheat the oven to 400°F. Cook beets in boiling salted water for 20 mins. Drain, and plunge into cold water. Peel and cut into slices. Douse pearl onions with boiling water, drain and peel.
2. 2
   Put 3 cups of water, the sugar and vinegar into a saucepan and bring to the boil, then simmer for 5 mins. Season with a pinch of salt. Place the sterilized preserving jars in a roasting pan. Make sure they do not touch one another.
3. 3
   Arrange the beets and onions in the sterilized jars and fill with the pickling liquid. Put 1 bay leaf and 1 slice of lemon in each jar. Close the jars tightly. Pour boiling water into the roasting pan about 1/2 inch high and put in the oven.
4. 4
   When the liquid in the jars begins to bubble, reduce oven temperature to 225°F and cook another 30 mins. When cooked, leave to cool, then store in cool, dark place up to six weeks.