Pickled beets (Canning and preserving)

Makes 4 pints

• 8 pounds beets
• 2 cups sugar
• 2 cups water
• 4 cups cider vinegar
• 2 whole sticks cinnamon
• 6 whole allspice
• 8 whole cloves
• 2 large onions, sliced thin
• 1 lemon, sliced thin

1. Wash beets, cook until just tender, about 20 minutes, and plunge into cold water and slip off skins.
2. Shred beets.
3. Combine sugar, water, and vinegar.
4. Put spices in a piece of cheesecloth, tie them, and add to the vinegar mixture.
5. Brind the mixture to a boil, then lower heat and simmer for 5 minutes.
6. Remove spices.
7. Fill hot jars with beets and onions, add a lemon slice to each jar and fill with the hot liquid to within ½ inch to the top of the jar.
8. Release air bubbles, clean rims, seal, and process in a water bath canner for 30 minutes.

BON APPETIT