4 lbs. Beets
2 cups finely sliced red onion
2 cloves garlic, minced
3 cups apple cider vinegar
1 cup water
¾ cup sugar
2 Tbsp. finely minced orange zest
2 Tbsp. whole coriander seeds
1 Tbsp. mustard seeds
1 Tbsp. fine sea salt
½ tsp. Black peppercorns
½ tsp. Red chili flakes
¼ tsp. Ground ginger
2 whole cloves
Prepare your water bath canner, 6 pints sized jars and their lids
Scrub the beets and trim any stem or skinny taproot. In a large pot, cover the beets with water and bring to a simmer over medium-high heat. Cook until the beets are just fork-tender 30-45 minutes, depending on size. Drain the beets and set aside to cool enough to handle. Peel off the skins with a clean kitchen rag or using your hands. Either way, wear disposable gloves to keep from staining your hands! Slice the beets into quarters or eights, so that each section is a bite-sized wedge.
In another pot, combine the onion, garlic, vinegar, water, sugar, orange zest, coriander, mustard seeds, salt, peppercorns, chili flakes, ginger and cloves. Stir well and bring mixture to a simmer over medium-high heat. Maintain a gentle simmer for 5 minutes, then add the beets and simmer until the beets are hot throughout, about 15 minutes.
Lade the hot beets, onions, and liquid evenly into the prepared hot jars, leaving ½ inch headspace. Remove any air bubbles, adjust the headspace, wipe the jar rims and place jar lids on until fingertip tight.
Carefully lower the filled jars into the simmering water-bath canner. When the water has returned to a boil, start timing, cover the kettle and simmer for 30 minutes. After that time, turn the oven off and allow jars to sit in the water for 5 minutes. Use a jar lifter to transfer the hot jars onto a clean kitchen towel or cookie sheet.
Leave jars for at least 8 hours and up to 24 hours and check seals. Any jars that haven’t sealed must be refrigerated and used within 2 months.