Different from the usual pickled beets canning recipe, this is a yummy relish side for a meat entree.
4 lbs. of beets, peeled, halved and sliced (1/4 in. thick)
3 cups sliced yellow onions
2 1/2 cups cider vinegar
1 1/2 cups water
1/4 cup of sugar
1 tbsp. mustard seed
2 whole cloves
2 bay leaves
3 cloves of garlic, quartered
1 1/2 tsp. black peppercorns
2 teaspoons dried thyme
1 teaspoons dried oregano
Combine vinegar, water, onion, sugar, and other herbs and spices in pan.
Bring to a boil, and continue to boil gently for 5 minutes.
Add prepared beets to jars and then pour hot brine with onions and spices over them. Try to divide onions and spices/herbs as evenly as possible, leaving 1/2 inch of head space in each jar.
Release any trapped air by running knife around interior of jar.
Cap with sterilized lids and bands.
Process in a water bath canner for 30 minutes and let set in canner for another 5 minutes.
Remove jars. Let set for 24 hours. Check jars for seal. Will store for 1 year.
