Pickled Beet And Onions Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
7 lbs: Med. Beets,
Vinegar,
2 1/2 cup: Sugar,
2 T: Whole Mixed Pickling Spices,
2 t: Salt,
3 1/2 cup: White Vinegar,
1 1/2 cup: Water,
2 lbs: Med. Onions,
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, leving 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.
Source from luhu.jp
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, leving 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.
Source from luhu.jp