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PICKLED BEETS 
3 1/2 pounds fresh beets (without tops, about 24 small)
2 cups Heinz Distilled White or Apple Cider Vinegar
1 cup granulated sugar
2 tablespoons pickling salt
6 whole cloves
1 (3 inch) cinnamon stick
1/2 pound (2 to 3 medium) onions, sliced

Thoroughly wash beets and trim bottom root and top, leaving a 1 inch stem and tap root. Simmer beets in boiling water until tender, drain, reserving 1 cup beet liquid. Peel and slice beets.

In a saucepan, combine reserved beet liquid, vinegar, sugar, salt and spices tied in cheesecloth bag, heat to boiling. Add beets and onions, simmer 5 minutes. Remove spice bag. Continue simmering while quickly packing one clean, hot jar at a time.

Ladle hot vinegar solution into jars, filling to within 1/2 inch of top. Be sure that liquid covers beets. With a damp paper towel, wipe jar rim clean. Following manufacturer's instructions, adjust two piece lids on each jar.

Process for 15 minutes in a boiling water bath.

Makes 3 to 4 pints.

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