Beet And Onion Pickles Recipe

Name: Beet And Onion Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups cooked beets; 3 cups sliced yellow onions; 2 1/2 cups cider vinegar; 2 cups white sugar; 1 1/2 cups water; 1 tablespoon mustard seeds; 1 teaspoon salt; 1 teaspoon whole allspice; 1 teaspoon whole cloves; 3 sticks broken cinnamon

Servings: persons

8 cups cooked beets
3 cups sliced yellow onions
2 1/2 cups cider vinegar
2 cups white sugar
1 1/2 cups water
1 tablespoon mustard seeds
1 teaspoon salt
1 teaspoon whole allspice
1 teaspoon whole cloves
3 sticks broken cinnamon

1
Note-when peparing beets for canning leave 2 inches of beet stem. Cut into uniform chunks.
2
In a large stainless steel or enamel pot combine the onions, vinegar, sugar, water, mustard seeds, salt, allspice, cloves and cinnamon sticks.
3
Bring to a boil.
4
Gently boil for 5 minutes.
5
Add Beets and return to a full boil.
6
Remove cinnamon sticks.
7
Pack beets in hot sterile jars leaving 3/4 inch headspace.
8
Add boiling liquid, leaving 1/2 inch headspace.
9
Remove air bubbles.
10
Wipe rims and adjust two piece caps.
11
Process in a boiling water bath canner for 30 minutes.

698

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups cooked beets, 3 cups sliced yellow onions, 2 1/2 cups cider vinegar, 2 cups white sugar, and more.

Yes, Beet And Onion Pickles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beet And Onion Pickles

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