Pickled Beet & Onions
Pickled Beet and Onions recipe
Yield
60 servingsPrep
30 minCook
90 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | pounds |
beets
medium |
|
|
vinegar
|
*
|
||
| 2 ½ | cups |
sugar
|
|
| 2 | tablespoons |
pickling spices
|
*
|
| 2 | teaspoons |
salt
|
|
| 3 ½ | cups |
white vinegar
|
|
| 1 ½ | cups |
water
|
|
| 2 | pounds |
onions
medium |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.2 | kg |
beets
medium |
|
| 1 | x |
vinegar
|
*
|
| 591 | ml |
sugar
|
|
| 3E+1 | ml |
pickling spices
|
*
|
| 1E+1 | ml |
salt
|
|
| 828 | ml |
white vinegar
|
|
| 355 | ml |
water
|
|
| 907.2 | g |
onions
medium |
|
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.
