Start with 2 dozen small beets, tops trimmed off, leaving an inch or so of stems and the roots on, scrubbed well. Simmer, covered, until fork tender. Reserve 1 cup of cooking liquid, drain beets, and spread on a cookie sheet to cool enough to peel.
I found that wearing rubber dishwashing gloves worked perfectly for peeling--the textured grips made peeling a snap and my hands didn't turn pink!
Peel then slice into 1/4 inch slices--you may want to halve them if you prefer smaller pieces. Return to the pan along with:
3 medium onions, sliced into 1/4 inch slices
1 cinnamon stick
6 whole cloves
1 cup reserved beet cooking liquid
2 cups apple cider vinegar
1 1/4 cups sugar
2 tbsp salt
Bring to a simmer, simmer 5 minutes, remove cinnamon stick, and keep simmering while you pack into hot, sterile jars. Fill jars to within 1/2 inch of the top. Process in a boiling water bath for 10 min. (For more information about how to can, I found this nice description plus pictures at canningbasics.com.)
This recipe should make about 4 pints.
Now you have pickled beet yumminess to get you through the winter--and they are so pretty too, thanks to all those wonderful antioxidant anthocyanidins!!
Yours in health,