Pickled Beets

Let's Cook

1. Step 1.

   In a medium saucepan, combine 1½ cups white vinegar, ½ cup water, 1 cup sugar, 1 tablespoon pickling spice, and ½ teaspoon kosher salt. Bring to a simmer over medium heat, stirring occasionally, and cook for 5 minutes. Remove from heat and strain the liquid through a fine-mesh sieve into a bowl or measuring cup; discard the solids. Set the pickling liquid aside.

2. Step 2.

   Place 2½ pounds washed and trimmed beets in a large stockpot and cover with water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until the beets are tender and the skins slip off easily when pierced with a fork, 25 to 30 minutes.

3. Step 3.

   Drain the beets and let them cool until comfortable to handle. Peel off the skins using your fingers or a paring knife, then slice the beets into ¼-inch thick rounds.

4. Step 4.

   While the beets are cooking, slice 1 yellow onion into thick slices (about ¼ inch thick).

5. Step 5.

   Layer the sliced onion and beet rounds into 3 sterilized pint canning jars, alternating between onion and beets. Pack them tightly but leave about 1 inch of headspace at the top of each jar.

6. Step 6.

   Pour the reserved pickling liquid over the beets and onions in each jar, filling to within 1 inch of the rim. Use a chopstick or spatula to remove any air bubbles. Wipe the jar rims clean with a damp cloth, then seal with lids and bands.

7. Step 7.

   Process the jars in a boiling water bath for 30 minutes. Remove the jars and let them cool completely on a towel-lined counter. Check that the lids have sealed (they should not flex when pressed). Store sealed jars in a cool, dark place for at least 2 weeks before eating; they will keep for up to 1 year. Alternatively, for a quick refrigerator version, skip the water bath and simply refrigerate the jars; they will be ready in 1 to 2 weeks and should be eaten within 1 month.