Pickled Beets

Directions

1. 1
   Remove beet tops, leaving roots and 1-inch steam.
2. 2
   Cover with boiling water and cook until tender.
3. 3
   Drain and reserve 1 cup of cooking liquid.
4. 4
   Remove skins.
5. 5
   Combine cooking liquid, vinegar, sugar and salt.
6. 6
   Add spices tied in thin white cloth.
7. 7
   Heat to boiling.
8. 8
   Add beets and onions.
9. 9
   Simmer 5 minutes.
10. 10
    Remove spice bag; continue simmering while quickly packing beets and onions into one hot pint jar at a time.
11. 11
    Fill to within 1/2-inch of jar top.
12. 12
    Adjust lids.
13. 13
    Process in boiling water bath (212°) for 30 minutes.
14. 14
    Remove jars from canner and complete seals unless closures are self-sealing type.
15. 15
    Makes 4 pints.