Pickled Beet And Onions Recipe

Ingredients

Directions

1. Cut off all but 2-inches of the beet tops, leave the root ends attached.
2. Peel and slice the onions into 1/4-slices.
3. Heat enough water to cover beets to boiling.
4. Add beets and 2 t vinegar for each quart of water used.
5. Cover and heat to boiling.
6. Cook until beets are tender, 35 to 45 minutes; drain.
7. Run cold water over beets, slip off skins and remove the root ends.
8. Cut beets into 1/4-inch slices.
9. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat.
10. Simmer, uncovered 10 minutes, stir in beets.
11. Pack beets and onions in hot jars, leaving 1/2-inch headspace.
12. Heat syrup to boiling.
13. Pour over beets and onions, leving about 1/2-inch headspace; seal.
14. Process 30 minutes in boiling water bath.
15. Makes about 8 Pints.
16. NOTE: 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.