Title: Roy's Pickled Beets
Categories: Canning Pickle
Yield: 7 Pints

10	lb	Beets; up to 12 lbs.
1	qt	Cider vinegar
2/3	c	Sugar
1	c	Water
2	tb	Pickling salt
1		Onions; sliced, to taste

Cut tops and roots off flush with beets. Scrub thoroughly. Place beets on a rack in a large roaster. Cover and bake at 400 F until tender, about an hour for medium-sized beets. : Meanwhile, preheat hot water processing bath and jars in a canner. : In a saucepan, mix vinegar, sugar, water, and salt. Heat to boiling. When beets are tender, fill roaster with cold water and slip skins off the beets. Pack them in clean, hot pint jars, whole or cut up, adding sliced onions to taste. Pour in brine to cover, leaving 1/2-inch headspace. : Process 10 minutes in boiling water bath. Yields 7 pints. : This recipe was given to me by the late Royal Bouchard, an expatriate Canadian who lived in Enfield.

Dave Sacerdote

From: Dave Sacerdote Date: 06 Mar 98

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