Gather up 7 lbs beets (about 7 good-sized beets, in my experience)wash well and trim off the leaves -- leave a 1 inch handle to minimize beet bleeding. Cover with water and simmer until fork-tender. Drain off and discard water and leave the beets to cool.
Prepare your canning kettle, jars, rings, and lids.
In an other kettle, combine and bring to a boil:
4 C vinegar
2 C water
2 C sugar
1 1/2 t canning or pickling salt
a little baggie containing:<
2 cinnamon sticks,
12 whole cloves
Slice thinly and add to the kettle:
1 large onion
the beets, from which you have trimmed the stems, roots and skins
Simmer for 5 minutes. Then ladle into pint or quart jars, leaving 1/2 inch headspace. Process for 30 minutes at sea-level, 35 minutes 1000-3000 feet, 40 minutes 3000-6000 feet, and 45 minutes above 6000 feet.
canning, recipe, pickled beets