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Steamin' Down the Tracks with Viola Hockenberry
by Janette Blackwell

makes 4 pints

24 small beets
1 cup cooking liquid
1 pint vinegar
1-1/4 cups sugar
2 tablespoons salt
6 whole cloves
1 three-inch stick cinnamon
3 medium onions, sliced

Remove beet tops, leaving roots and 1-inch stems.
Scrub beets; cover with boiling water. Cook until tender.

Drain, reserving 1 cup cooking liquid. Remove skins from beets and slice them. Combine cooking liquid, vinegar, sugar, salt. Add spices tied in a cheesecloth bag. Heat to boiling point. Add beets and onions; simmer 5 minutes.

Continue simmering while quickly packing beets, onions, and juice into 1 hot pint jar at a time. Adjust lids. Process in boiling water bath (212 degrees) for 30 minutes. Remove jars from canner and complete seals, unless closures are self-sealing type.


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