1. Trim off tops of beets, leaving 2 inches of stems and all roots. This will prevent the beets color from bleeding while processing.
2. Wash well, rinse and drain.
3. Sort for size, separating larger beets from the smaller ones.
4. Fill a large saucepot about ½ full of water, bring to a low boil over medium-high heat.
5. Add the larger beets first, let cook for approximately 15 minutes.
6. Add the medium sized beets, let cook for 5 minutes.
7. Add the small beets, let cook for 5 minutes.
8. Drain the beets and DISCARD THE LIQUID.
9. Let beets cool, cut off the roots and stems, slip off the skins.
10. Slice beets into about ¼ inch slices.
11. Peel and slice the onions into about ¼ inch slices.
12. In a medium saucepan, combine the vinegar, salt, sugar and fresh water.
13. Tie spices in cheesecloth and add to the vinegar solution. Bring liquid to a low boil.
14. Add the beets and onions. Simmer 5 minutes.
15. Remove the spice bag and discard.
16. Fill sterilized hot jars with beets and onions, leaving ½ inch of headspace.
17. Add hot vinegar solution, filling to within ½ inch of top of the jar.
18. Remove any air bubbles and adjust headspace to ½ inch if needed.
19. Wipe the rim tops of the jars with a clean damp cloth or paper towel.
20. Add lids and bands, tighten finger tight.
21. Place jars in water bath canner and process according to the proper times for your local altitude.

Hot Pack: Pints or Quarts

1. 0 – 1,000 ft. = 30 min.
2. 1,001 – 3,000ft. = 35 min.
3. 3,001 – 6,000ft. = 40 min.
4. Above 6,000ft. = 45 min.