Pickled Beet And Onions | Recipe Finder

Ingredients

• Exported from MasterCook
• Pickled Beet And Onions
• 8 Preparation Time :
• Categories : Pickles Vegetables
• Amount Measure Ingredient -- Preparation Method -- -- --
• 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.
• 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
• 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.
• - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 147 1573 0 0 0 1573 0 999