1. Prepare the Beets
Wash the beets thoroughly and trim the greens, leaving about 1 inch of the stems attached to help reduce color bleeding.
Place the beets in a large pot and cover them with water. Bring to a boil and cook for 30–40 minutes, or until fork-tender.
Drain and allow them to cool slightly. Remove the skins and slice the beets into ¼-inch rounds or wedges.
2. Make the Pickling Brine
In a large saucepan, combine the white vinegar, apple cider vinegar, sugar, water, salt, cloves, allspice, and cinnamon sticks.
Bring the mixture to a boil, stirring until the sugar dissolves completely.
Reduce the heat and simmer for 5 minutes. Remove the cinnamon sticks before filling the jars.
3. Fill the Jars
Sterilize 4–5 pint jars (or 2–3 quart jars) along with their lids.
Pack the sliced beets and optional onion into the hot jars, leaving ½ inch of headspace.
Pour the hot brine over the beets, ensuring they are completely covered.
Remove any trapped air bubbles using a clean knife or spatula. Wipe the jar rims clean and seal with lids and bands.
Before storing or serving, there’s one final step that determines whether your beets will last for weeks or months.
