Pickled Beet And Onions

* Exported from MasterCook *

Pickled Beet And Onions

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pickles Vegetables

Amount Measure Ingredient -- Preparation Method
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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.
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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Nutr. Assoc. : 147 1573 0 0 0 1573 0 999