Pickled Beet And Onions
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Pickles, Vegetables | 8 | Servings |
INGREDIENTS
| 7 | lb | Med. Beets |
| Vinegar | ||
| 2 1/2 | c | Sugar |
| 2 | T | Whole Mixed Pickling Spices |
| 2 | t | Salt |
| 3 1/2 | c | White Vinegar |
| 1 1/2 | c | Water |
| 2 | lb | Med. Onions |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 264
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 585.1mg
Potassium: 106.8mg
Carbohydrates: 69.6g
Fiber: <1g
Sugar: 62.4g
Protein: <1g