A recipe for Pickled Beet and Onions. Follow the simple recipe instructions for Pickled Beet and Onions shared by other home cooking experts.
Ingredients
7 lb. Med. BeetsVinegar
2 1/2 c. Sugar
2 Tbs. Whole Mixed Pickling Spices
2 Tsp. Salt
3 1/2 c. White Vinegar
1 1/2 c. Water
2 lb. Med. Onions
Directions
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 Tsp. 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,leaving 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.
