Oh how I love the ruby colored gem of late summer.  So beautiful and good for you too.  There is no better way to savor them than pickling.  Having no canning experience I opted for an incredibly simple method.  They are sweet, flavorful and active prep is only about one hour.

If you love beets you’re going to be hooked on these beauties! 

EASY PICKLED BEETS (1 Quart)

• 2 bunches small beets – ends trimmed and scrubbed
• 4 small onions – sliced and separate rings
• ½ cup liquid from boiled beets
• ½ cup white vinegar
• ½ cup honey – go local!
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ teaspoon cloves

Bring beets and enough water to cover to a boil over high heat.  Reduce to medium and continue to boil for 45 minutes.  With 5 minutes remaining on beets add onion slices.  Drain beets and onions, reserving ½ cup of the liquid, set aside.

While the beets and onions cool add beet liquid, vinegar, honey, salt, cinnamon, and cloves to medium sauce pan and bring to a boil.

Peel beets (this should be easy once they are cooled), and slice.  Add sliced beets and onions to a Mason jar, or air tight container of your choosing.  Cover beets with boiled liquid, cover, and refrigerate at least 24 hours before eating.  I prefer them after about 72 hours.