Pickled Beets

Boil the beets until tender. Peel and slice into jars, add 1 slice of onion to each jar. Fill each jar with hot brine, put the lid on & process in canning pot (boil for 15 minutes) then tighten lids and turn upside down on a towel and let cool. Store in a cool dark location.


  • 1 cups Vinegar
  • 2 cups Sugar
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Ground Cloves

Put all ingredients into a pot & bring to a boil