Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into ¼-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 ¼-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 ½-inch headspace. Heat syrup to boiling. Pour over beets and onions, leving about ½-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.
Your Pickled Beet And Onions is ready. Happy cooking!
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