I’d been meaning to can for a while. My hesitation wasn’t that I was intimidated by the process as much as trying to manage it along with filming a video and taking photos. Even the simplest recipe becomes complex once you add on the “food blogging” factor.
When my friends at Whole Foods Market asked for a recipe, this was the perfect time to start! I modified a recipe I got from my friend Michael and the book he lent me, the Preservation Kitchen. Funny thing, I met Michael over Instagram because of, well, food photos. Go figure.
I want to make one important note here. I fudged on filling these jars up enough so don’t do as I do in this scenario. Make sure you see the note below on proper head space.
- 2 1/2 cups cider vinegar
- 1 1/2 cups water
- 4 pounds beets (1 to 1 1/2 inches in diameter)
- 2 cup thinly sliced onions
- 1 teaspoon salt
- 2 cup sugar
- 1 Tablespoon mustard seed
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 3 sticks cinnamon, broken
- Wash and drain beets. Leave about 2 inches of the stems on the beets. Cover with water and cook until fork tender. (This takes quite a while, and depends on the size of your beets.)
- When beets are done, remove peel and trim off the ends. Leave whole if they’re small, or slice. (I usually slice mine about 1/4 inch thick.) Set aside.
- Combine remaining ingredients in a large saucepot.
- Bring to a boil. Reduce heat and simmer 5 minutes. Add beets and cook until hot throughout. Remove cinnamon sticks.
- If you are canning these, pack hot beets and onions into prepared hot jars, leaving 1/4 inch headspace. Ladle hot pickling liquid over beets, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 30 minutes in a boiling-water canner.
- If you are not canning them, pack beets and onions into jars and cover with pickling liquid. Cover and refrigerate.