Pickled Beets (PA Dutch)

Scrub 900g of unpeeled red beets under cold running water to remove surface dirt, trim off leafy green tops and thin root tails, leaving 2cm of stem attached to prevent color bleeding during cooking. Place beets in a large stockpot, cover with 2 liters of cold water salted with 1 teaspoon of the measured kosher salt, bring to a rolling boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 35-45 minutes until beets are tender when pierced with a paring knife (the knife should slide through the flesh with no resistance).

Drain the boiled beets thoroughly in a colander, then immediately transfer them to a large bowl of ice water to shock for 5 minutes, which loosens the skins for easy peeling. Once beets are cool enough to handle, rub off the thin outer papery skins with your fingers (they will slide off with minimal pressure), then slice the peeled beets into uniform 6mm (1/4 inch) thick rounds, and set aside.

In a medium non-reactive stainless steel saucepan, combine 360ml distilled white vinegar, 240ml brine water, 150g granulated sugar, the remaining 1 teaspoon kosher salt, 1 cinnamon stick, and 1 teaspoon whole cloves. Stir the mixture to fully dissolve the sugar and salt, then bring to a gentle boil over medium heat, stirring occasionally, and let the brine boil steadily for 3 full minutes.

While the brine heats, pack the sliced beets and 110g thinly sliced yellow onion into clean, sterilized 1L glass canning jars, alternating layers of beet rounds and onion half-moons to distribute ingredients evenly, leaving 2cm (3/4 inch) of empty headspace at the top of each jar to allow for expansion during cooling.

Once the brine has finished boiling, carefully pour the hot liquid (including the cinnamon stick and whole cloves) directly over the layered beets and onion in the jars, ensuring all vegetable pieces are fully submerged in brine while maintaining the 2cm headspace. Run a clean wooden chopstick down the inside edge of each jar to pop any trapped air bubbles between the slices.

Wipe the jar rims clean with a dry paper towel to ensure a tight seal, fasten sterilized lids and bands until they are fingertip-tight (not over-tightened), then let the jars cool to room temperature (approximately 1 hour) on the kitchen counter. Once fully cool, transfer the jars to the refrigerator to cure for a minimum of 48 hours before serving, to allow the sweet, sour, and spiced flavors to fully penetrate the beets.