Atomic Fireball Pickled Beets

 8 - 10 medium beets

2 T. mustard seeds

4 T. whole black peppercorns

2 star anise

2 c. white wine vinegar

2 c. water

8 Atomic Fireball candies

2 bay leaves

1/2 t. dried thyme

6 cloves garlic

3 T. sugar

2 cinnamon sticks

1 medium onion

1 pinch red pepper flakes

Rinse the beets and cook them.  Cool slightly and peel.  Cut into bite-size chunks.  Peel the onion and cut into small pieces. Combine the mustard seeds, peppercorns, star anise, vinegar and water in a saucepan.  Add the salt, atomic fireballs, bay leaves, thyme, garlic, sugar, cinnamon stick, and red pepper.  Add 3/4 of the chopped onion to the saucepan.  Stir over medium-high heat until sugar dissolves.  Then bring the brine to a boil, reduce the heat to medium-low and simmer for 5 minutes.

Put the beets and the remaining onion into jars.  Carefully pour the hot brine over the beets.  Put on the lids.  Allow the beets to cool to room temperature then refrigerate.  The beets will be ready in 24 hours and will keep for 6 weeks in the refrigerator.

If you can find cipollini onions, you can use 8 of these instead of the regular onion.