---------- Recipe via Meal-Master (tm) v8.01
       Title: Pickled Beet and Onions
  Categories: Vegetables, Preserve
       Yield: 8 servings
       7 lb Med. Beets                          2 ts Salt
       1 x  Vinegar                         3 1/2 c  White Vinegar
   2 1/2 c  Sugar                           1 1/2 c  Water
       2 tb Whole Mixed Pickling Spices         2 lb 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.
   7 cans (16 ounces each) sliced beets, drained, can be substituted for the
   beets in the above recipe.