*  Exported from  MasterCook  *
 
                          Pickled Beet And Onions
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 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.
 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.
 
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 Nutr. Assoc. : 147 1573 0 0 0 1573 0 999

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