Pickled Beets

Ingredients

• 2 lbs beets , leaving the roots and an inch of stem intact if possible to prevent bleeding
• 1 mild white onion , sliced and separated into rings
• 1 T caraway seed
• ½ t non-iodized salt
• 1 C white vinegar
• ½ C water
• ½ C sugar

Instructions

1. Boil the beets for 20–60 minutes, depending on the size of the beets. Test for tenderness by poking one with a fork, but don’t test often or the color will bleed out.
2. When done, pour off water, let beets cool somewhat, then rub the skins off with your hands in cool water. Use rubber gloves if you don’t want rosy palms.
3. Slice the beets and combine with onion rings, caraway seeds, and salt. Pack into scalded wide-mouth jars. Heat the vinegar, water and sugar in a non-aluminum pan and pour it over the beets to cover. Release trapped air bubbles with a knife.
4. Screw on lid, let cool, then refrigerate for at least several days or up to 3 months before enjoying.