Pickled Beet and Onions

Pickled Beet and Onions
Categories: Can/preserv, Vegetable
Video Games Kitchen And Dining Movies Gifts Yield: 8 servings

7 lb Med. Beets 2 t Salt
1 x Vinegar 3 1/2 c White Vinegar
2 1/2 c Sugar 1 1/2 c Water
2 T 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:
~---- 7 cans (16 ounces each) sliced beets, drained, can be
substituted for the beets in the above recipe.