Pickled Beet And Onions - All Recipes World

Home | Submit recipe | Popular recipes | Top rated recipes |

Recipe categories:

Recommended Sites
Free Services
Free Emails
Funny Pictures
Funny Jokes
Song Lyrics
E-Cards
Spam Free Email
Google PR Checker
Web Search
Short URL Service
Freewares
Sharewares
Free Banner Generator
Web Proxy
Free Wallpapers
Free Music Download

Pickled Beet And Onions

Category

Pickles

Contributor

admin

Ratings

Comment (s)

Ingredients

7 pounds Med. Beets
Vinegar
2 1/2 cups Sugar
2 tablespoons Whole Mixed Pickling Spices
2 teaspoons Salt
3 1/2 cups White Vinegar
1 1/2 cups Water
2 pounds Med. Onions

Procedures

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.

Rate this recipe :

Send this recipe to your friend(s)

Post this recipe to your blog or website

<h1> Pickled Beet And Onions</h1>
 Ingredients :
 7 pounds Med. Beets 
 Vinegar 
 2 1/2 cups Sugar 
 2 tablespoons Whole Mixed Pickling Spices 
 2 teaspoons Salt 
 3 1/2 cups White Vinegar 
 1 1/2 cups Water 
 2 pounds Med. Onions 
 <hr hieght="1">
 Procudures
 
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. 
 
 More <a href="http://www.allrecipesworld.com" title="Free recipe">free recipes</a>

Enter Comment

Comments :

Syndicate

Bookmark this page

Website Links