Pickled Beet & Onions

Directions

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

Peel and slice the onions into ¼ slices.

Heat enough water to cover beets to boiling.

Add beets and 2 teaspoon 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 ¼ 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 ½-inch headspace.

Heat syrup to boiling.

Pour over beets and onions, leving about ½-inch headspace; seal.

Process 30 minutes in boiling water bath.