Pickled beets without sterilization

Ingredients:

• 0.9 kg small red beets (about 8 pcs.), trimmed
• 0.9 kg small yellow beets (about 8 pcs.), trimmed
• 1 onion, thinly sliced
• 1 cup of sugar
• 3 fresh bay leaves
• 3 sprigs of thyme
• Zest (wide strips) and juice of 1 orange
• 1 tbsp allspice peas
• 1 tbsp mustard seeds
• 1 stick of canella (or regular cinnamon)
• 6 carnation buds
• 3 tbsp. rice vinegar
• 1 cup white balsamic vinegar
• 0.5 cups honey

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the beets and blanch until the skins are tender, 5-10 minutes. Immediately plunge the beets into ice water and cool.
2. In a separate saucepan, combine 6 cups water, 1/4 cup salt, onion, sugar, bay leaf, thyme sprigs, orange zest and juice, allspice, mustard seeds, canella stick, cloves, rice vinegar, balsamic vinegar, and honey; stir and bring to a boil.
3. Peel the beets and cut them in half or into quarters if they are large. Arrange them in jars. Pour the marinade over them and let them cool at room temperature. Store in the refrigerator for up to 2 weeks.
   Exit: 8 tbsp.