Pickled Beet and Onions

---------- Recipe via Meal-Master (tm) v8.01

Title: Pickled Beet and Onions
Categories: Vegetables, Preserve
Yield: 8 servings

7 lb Med. Beets 2 ts Salt
1 x Vinegar 3 1/2 c White Vinegar
2 1/2 c Sugar 1 1/2 c Water
2 tb Whole Mixed Pickling Spices 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:
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7 cans (16 ounces each) sliced beets, drained, can be substituted for the
beets in the above recipe.

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