Makes about 2 pints
2 lbs beets
1 cup sugar
1–2 stick cinnamon, broken in half or thirds by hand
1/2 Tbsp mustard seed
1/2 tsp whole allspice
1/2 tsp whole cloves
1/2 tsp salt
1 1/4 cups apple cider or white vinegar
3/4 cups water
Wash beets, then cook them, whole, in a steamer until just tender (about 25-30 minutes if beets are large). Do not overcook.
While beets are cooking, sanitize jars.
Combine all other ingredients in a heavy-bottomed stock pot. Bring to a boil. Reduce heat and simmer 5 minutes.
Peel and chop beets to preferred size. Add them to the hot brine and cook until hot throughout.
Remove cinnamon sticks.
Pack beets into sanitized jars, cover with liquid. Add lid and band and tighten fully.
If storing in the fridge: Wait until jars have cooled to the touch and store in the fridge for up to 3 weeks.
If canning, process the jars for 25 minutes in water bath canner. Follow basic instructions on canned food preparation and storage.
Picture and recipe adapted from Kate Falkenberg.