Pickled Beets & Onions

This recipe is from recipesource.com.

• Ready In: 1 hr 50 mins
• Yields: 8 pints

Ingredients

• 7  lbs  medium 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  medium 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. Heat enough water to cover beets to boiling.
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. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices.
5. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat.
6. Simmer, uncovered 10 minutes, stir in beets.
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. Process 30 minutes in boiling water bath. Makes about 8 Pints.
9. NOTE: 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.