MMMMM----- Recipe via Meal-Master (tm) v8.03
       Title: Pickled Beet & Onions
  Categories: Pickles, Vegetables
       Yield: 8 servings
       7 lb Medium Beets
   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 Medium 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.