Pickled Beet And Onions

Recipe Ingredients

7 lbs	3178g / 112oz	Med. Beets
		Vinegar
2 1/2 cups	495g / 17oz	Sugar
2 tablespoons	30ml	Whole mixed pickling spices
2 teaspoons	10ml	Salt
3 1/2 cups	829ml	White vinegar
1 1/2 cups	355ml	Water
2 lbs	908g / 32oz	Med. Onions

Recipe Instructions

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, leaving 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.

Source:
Net

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.