Pickled Beets

• 4 pounds Beets, Small To Medium
• 1 cup Sugar, White
• 1 cup Brown Sugar
• 2 cups Water
• 1-1/2 cup Apple Cider Vinegar
• 1/2 cups Garlic Red Wine Vinegar
• 2 whole Medium White Onions, Sliced
• 1 Tablespoon Pickling Spice

1. Prepare canning jars and two-piece lids according to the manufacturer's directions. Keep the jars and lids hot. I used pint jars.
2. Wash beets and place in large stock pot (leave roots and about 2" of the tops on), cover with water and bring to boil; reduce heat and simmer for about 45 minutes until tender. Drain and cover with cold water. Trim tops and roots off then slip off the skins.
3. If beets are real small you can place them whole into your jars...but I like to slice them about 1/2". Pack them into your jars.
4. In a large stainless steel saucepan, combine the sugars, water, vinegars, onions, and pickling spice (I put this into a piece of muslin and throw in the packet). Bring to boil and then simmer for around 10 minutes. Take out the spice packet and pour over beets.
5. This is where you can put your beets into the fridge if you'll be using them within the next week or so...or you can use your water bath canner. Can them for 10 minutes.
6. I live in Northern Nevada so I have to add an extra 10 minutes for a total of 20 minutes.
7. If you have some extra brine...this is really good to pour over fresh green beans (think Dilly Beans!). Put your green beans into a pint jar, add a sprig of fresh dill and a clove of garlic. Pour extra brine over your beans and then put in the refrigerator for a couple of days before eating.
8. If you'd like pickled eggs...cool the brine down and then pour over hard-boiled eggs. Do NOT add the eggs to hot brine as it will turn your eggs all rubbery.

beets, sugar, brown sugar, water, apple cider vinegar, garlic red, white onions, pickling spice

Taken from tastykitchen.com/recipes/canning/pickled-beets/ (may not work)