Beetroot with vinegar and sugar

• 7 lbs of 2- to 2-1/2-inch diameter beets
• 4 cups vinegar (5 percent)
• 1-1/2 teaspoons canning or pickling salt
• 2 cups sugar
• 2 cups water
• 2 cinnamon sticks
• 12 whole cloves
• 4 to 6 onions (2- to 2-1/2-inch diameter) if desired

Yield: About 8 pints

Please read Using Boiling Water Canners before beginning.

If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly.

Sort for size.

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Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots and stems and slip off skins. Slice into 1/4-inch slices.

Peel and thinly slice onions.

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Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions.

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