Pickled Beet And Onions

Pickled Beet And Onions

8 Preparation Time :

Categories : Pickles Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

7 Pounds Med. Beets

Vinegar

2 1/2 Cups Sugar

2 Tablespoons Whole Mixed Pickling Spices

2 Teaspoons Salt

3 1/2 Cups White Vinegar

1 1/2 Cups Water

2 Pounds 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.

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

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.

- - - - - - - - - - - - - - - - - - Nutr. Assoc. : 147 1573 0 0 0 1573 0 999