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PICKLED BEET AND ONIONS

Category:    Pickles, Vegetables
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. NOTE: ~---- 7 cans (16 ounces each) sliced beets, drained, can be
  substituted for the beets in the above recipe.
 

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