7 lb Beets; * see note
Vinegar
2 1/2 c Sugar
2 tb Whole mixed pickling spices
2 ts Salt
3 1/2 c White vinegar
1 1/2 c Water
2 lb Onions
Cut off all but 2" 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 ts 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" 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" headspace. Heat syrup to
boiling. Pour over beets and onions, leaving about 1/2" headspace;
seal. Process 30 minutes in boiling water bath.
Note:
7 cans (16 oz ea) sliced beets, drained, can be substituted for the
beets in the above recipe.
