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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 30 |
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Ingredients:
7 lbs beets |
vinegar |
2 1/2 cups sugar |
2 tablespoons whole mixed pickling spices |
2 teaspoons salt |
3 1/2 cups white vinegar |
1 1/2 cups water |
2 lbs onions |
Directions:
1. Cut off all but 2-inches of the beet tops, leave the root ends attached.
2. Peel and slice the onions into 1/4-slices.
3. Heat enough water to cover beets to boiling.
4. Add beets and 2 tsp vinegar for each quart of water used.
5. Cover and heat to boiling.
6. Cook until beets are tender, 35 to 45 minutes; drain.
7. Run cold water over beets, slip off skins and remove the root ends.
8. Cut beets into 1/4-inch slices.
9. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat.
10. Simmer, uncovered 10 minutes, stir in beets.
11. Pack beets and onions in hot jars, leaving 1/2-inch headspace.
12. Heat syrup to boiling.
13. Pour over beets and onions, leaving about 1/2-inch headspace; seal.
14. Process 30 minutes in boiling water bath.
15. NOTE:.
16. 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.
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