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Pickled Beet and Onions

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READY IN:
1hr 5mins
SERVES:
8
YIELD:
8 Pints
UNITS:
US

Ingredients Nutrition

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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