4 lb. of small beets
3 medium onions, sliced thin
3 cups cider vinegar
2 cups water
1 cup sugar
1 cup packed light brown sugar
2 sticks cinnamon (powder will not due)
2 tbsp. whole mixed pickling spice
1 bay leaf
2 tbsp. salt

Note before you start, if you are going to can these beets, prepare your quart jars per your canning recipe before you start.

Cut off all but 2 inches of beet tops. 
Wash beets and leave whole with roots attached. 
Cook beets in enough boiling water to cover until tender, about 20 minutes; drain. 
Quickly plunge beets into cold water; slip off skins and remove root ends. 
Cut beets into 1/4 inch thick slices. 
Mix onions, vinegar, 2 cups water and the sugars. 
Tie cinnamon, pickling spice and bay leaf in cheesecloth bag. 
Stir salt and spice bag into vinegar mixture. 
Heat to boiling and then reduce heat and cover.
Simmer for 5 minutes. 
Remove spice bag. 
Divide the beet slices among jars. (if canning follow canning your procedures)
Pour boiling syrup to within 1/2 inch of tops of jars and seal.
 
These can be kept for several weeks in the refrigerator as is; or you can process them per your canning procedures to keep them longer.

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Tags: Beets

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