Pickled Beets

• 4 cups (950 ml) baby beets or cut and peeled large beets
• 2 cups (475 ml) whole peeled shallot or peeled onion wedges
• 4 cups (950 ml) vinegar
• 4 cups (950 ml) light brown sugar
• 4 whole cloves of peeled garlic
• 4 cinnamon sticks
• 4 fresh red peppers split (optional)
• 4 bay leaves
• salt
• water for boiling

1. Boil baby beets or peeled and wedged large beets in salted water for 8 to 10 minutes covered.
2. Add shallots or onion wedges and simmer covered for another 8 to 10 minutes.
3. Drain beets and onions.
4. Place a red pepper, bay leaf, garlic clove, and cinnamon stick in each jar.
5. Boil brown sugar and vinegar for 5 minutes.
6. Stuff each jar with beets and onions.
7. Pour boiling syrup into each jar to within 1/2 inch from top.
8. Quickly attach self sealing lid and screw on the retaining ring.
9. Allow to cool at room temperature.
10. Ready in 3 to 5 days and will keep for several months.
11. Serve chilled if desired.

baby beets, shallot, vinegar, light brown sugar, garlic, cinnamon sticks, fresh red peppers, bay leaves, salt, water

Taken from online-cookbook.com/goto/cook/rpage/000B85 (may not work)