HOMESTEAD HOW-TO
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Peel the beets and trim off the tops. Cut each beet into 8-10 wedges, depending on their size.
Thinly slice the onion into quarter circles.
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3
In clean glass jars, layer the beets and onions.
Evenly distribute the mustard seed, celery seed, and red pepper flakes between the jars.
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5
In a medium saucepan, combine the vinegar, ¾ cup (177ml) of water, sugar, and salt. Stir until the sugar and salt dissolve, then bring the mixture to a simmer over medium heat.
Pour the hot liquid over the beets in each jar, ensuring the beets are fully covered. Leave at least ½ inch (12mm) of space at the top of the jar.
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