Pickled Beets

Directions

1. 1
   Boil baby beets or peeled and wedged large beets in salted water for 8 to 10 minutes covered.
2. 2
   Add shallots or onion wedges and simmer covered for another 8 to 10 minutes.
3. 3
   Drain beets and onions.
4. 4
   Place a red pepper, bay leaf, garlic clove, and cinnamon stick in each jar.
5. 5
   Boil brown sugar and vinegar for 5 minutes.
6. 6
   Stuff each jar with beets and onions.
7. 7
   Pour boiling syrup into each jar to within 1/2 inch from top.
8. 8
   Quickly attach self sealing lid and screw on the retaining ring.
9. 9
   Allow to cool at room temperature.
10. 10
    Ready in 3 to 5 days and will keep for several months.
11. 11
    Serve chilled if desired.