Pickled Beets & Onions

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READY IN: 1hr 50mins
YIELD: 8 pints
UNITS: US

INGREDIENTS

Nutrition
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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 t 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.
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