Title: Pickled Beet & Onions
Categories: Pickle Vegetable Canning
Yield: 8 Servings
| 7 | lb | Med. Beets |
| | | Vinegar |
| 2 1/2 | c | Sugar |
| 2 | tb | Whole Mixed Pickling Spices |
| 2 | ts | Salt |
| 3 1/2 | c | White Vinegar |
| 1 1/2 | c | Water |
| 2 | lb | Med. Onions |
Cut off all but 2-inches of the beet tops, leave the root ends attached.
Peel and slice the onions into 1/4-slices. Heat enough water to cover beets
to boiling. Add beets and 2 t vinegar for each quart of water used. Cover
and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain.
Run cold water over beets, slip off skins and remove the root ends. Cut
beets into 1/4-inch slices. Heat remaining ingredients to boiling in a
6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in
beets.
Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup
to boiling. Pour over beets and onions, leving about 1/2-inch headspace;
seal.
Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE: ~----
7 cans (16 ounces each) sliced beets, drained, can be substituted for the
beets in the above recipe.