- Portion size12 cups (3 L)
4 lb (1.8 kg) baby beets
10 oz (283 g) pearl onions
1-3/4 cups (425 mL) granulated sugar
1-2/3 cups (400 mL) white vinegar
1-2/3 cups (400 mL) water
1 tbsp (15 mL) salt
2 tsp (10 mL) mustard seeds
1 tsp (5 mL) caraway seeds
6 bay leaves
Scrub beets, leaving root end and 1/2 inch (1 cm) of stem intact. In large saucepan of boiling salted water, cover and boil beets just until tender, 15 to 20 minutes. Drain and chill in cold water. Slip off skins; remove root ends and stems.
Meanwhile, in heatproof bowl, pour boiling water over pearl onions; let stand for 2 minutes. Drain and chill in cold water; peel and set aside.
In large saucepan, combine sugar, vinegar, water, salt, mustard seeds, caraway seeds and bay leaves; bring to boil. Add beets and pearl onions; return to boil.
With slotted spoon, pack beets and onions into six 2-cup (500 mL) canning jars to within 3/4 -inch (2 cm) of rim, gently pushing down to fit. Add 1 bay leaf to each jar. Pour in enough hot vinegar mixture to leave 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 30 minutes.