Step 1

Wash beets, keeping taproot and 2” of stem.

Step 2

Boil the beets until tender, about 25–35 minutes.

Step 3

Transfer beets into very cold water.

Step 4

Remove skins, stems, and taproots.

Step 5

Slice or chop beets to desired size. Keep hot.

Step 6

Combine vinegar, water, sugar, and seasonings in a saucepan.

Step 7

Bring brine to a boil. Simmer for 15 minutes.

Step 8

Remove cinnamon stick.

Step 9

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

Step 10

Pack beets into hot canning jar.

Step 11

Cover beets with hot brine, leaving 1/2” headspace.

Step 12

Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to chart below.