Title: Pickled Beet and Onions
Categories: Pickle Vegetable
Yield: 8 Servings

7	lb	Med. Beets
2 1/2	c	Sugar
2	ts	Salt
1 1/2	c	Water
		Vinegar
2	tb	Whole Mixed Pickling Spices
3 1/2	c	White Vinegar
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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