PREPARATION
Using a gentle brush, clean the beets. Tops and tails should be ignored. The beets should be placed in a big pot with water covering them. Heat to a boil, then reduce it and simmer. When the skin peels off easily with a gentle tug, the beets are ready.
Drain the beets after transferring them to a big pitcher of ice water to chill. Eliminate the tips and tails. Beets should be peeled and then sliced into slices that are 1 cm (1/2 in) thick.
The onions should be blanched for two minutes in a small pot of boiling water, drained, and then peeled.
Put all of the spice bag’s components in a cheesecloth.
ABOUT THE MARINADE:
In a large pot, heat the marinade ingredients and whisk to combine. Add the spice bag, stir, and then bring to a boil before simmering for five minutes.
Leave the heat off and let the ingredients macerate for 20 minutes. Drain the spice bag by pressing it on a ladle after removing it from the marinade.
CANNED PREPARATION:
Beets and onions should be added to the marinade, brought to a boil, and simmered for five minutes. Transfer the beets and onions to clean Mason jars using a slotted spoon. Vegetables should be packed into the jars only slightly, allowing 2.5 cm (1 in) of space under the neck.
Fill the jars with the marinade, allowing a space under the neck of 1 cm (1/2 in). In accordance with the manufacturer’s directions, seal the jars.
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