Ingredients:

• 5 pounds beets
• 5 cups apple cider vinegar
• 2.5 cups water
• 2.5 cups sugar
• 1 large onion, cut into 1-inch dice
• 5 bay leaves
• 1 tablespoon whole black peppercorn
• 2 tablespoons dried dill
• 1 tablespoon whole corriander
• 1 tablespoon whole red pepper flakes
• 1 tablespoon whole anise seeds
• 2 full sprigs fresh rosemary

Instructions:

1. In a large pot, cover the beets with water and cook until slightly tender, but still slightly firm.
2. Drain the beets and let cool. Once cool, peel off the skins and cut into 1/2 inch slices.
3. Add the remain ingredients to a medium saucepan and bring to a boil. Once at a boil reduce heat and simmer for 30 minutes, then chill and strain the liquid into a bowl.
4. Divide beets evenly among 6 pint jars.
5. Add strained liquid to the beets and let them marinate in the refrigerator for at least 24 hours before serving.

Makes about 6 pints.