Pickled Beet & Onions

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Title: Pickled Beet & Onions
Categories: Pickles, Vegetables
Yield: 8 servings

7 lb Medium 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 Medium 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.

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