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Beet and Onion Pickles

  • 105minutes
  • 507calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 cups cooked beets

  2. 3 cups sliced yellow onions

  3. 2 1/2 cups cider vinegar

  4. 2 cups white sugar

  5. 1 1/2 cups water

  6. 1 tablespoon mustard seeds

  7. 1 teaspoon salt

  8. 1 teaspoon whole allspice

  9. 1 teaspoon whole cloves

  10. 3 sticks broken cinnamon

Instructions Jump to Ingredients ↑

  1. Note-when peparing beets for canning leave 2 inches of beet stem. Cut into uniform chunks.

  2. In a large stainless steel or enamel pot combine the onions, vinegar, sugar, water, mustard seeds, salt, allspice, cloves and cinnamon sticks.

  3. Bring to a boil.

  4. Gently boil for 5 minutes.

  5. Add Beets and return to a full boil.

  6. Remove cinnamon sticks.

  7. Pack beets in hot sterile jars leaving 3/4 inch headspace.

  8. Add boiling liquid, leaving 1/2 inch headspace.

  9. Remove air bubbles.

  10. Wipe rims and adjust two piece caps.

  11. Process in a boiling water bath canner for 30 minutes.

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