Pickled Beet and Onions

Ingredients

Directions

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 teaspoons 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, leaving 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.