Pickled Beet and Onions

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Ready In:
1hr 5mins
Ingredients:
8
Yields:
8 Pints
Serves:
8
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ingredients

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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 tsp 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.
  • NOTE:

  • 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.

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