Pickled Beets & Onions

1. 1

   Cut off all but 2-inches of the beet tops, leave the root ends attached.

2. 2

   Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling.

3. 3

   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.

4. 4

   Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices.

5. 5

   Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat.

6. 6

   Simmer, uncovered 10 minutes, stir in beets.

7. 7

   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.

8. 8

   Process 30 minutes in boiling water bath. Makes about 8 Pints.

9. 9

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

No additional tips available.