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July 2018

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Pickled Beet and Onions Recipe

Pickled Beet and Onions recipe and other cutch oven recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pickled Beet and Onions recipe  PDF


7 lb Med. Beets
1 Vinegar
2 1/2 c Sugar
2 T Whole Mi ed Pickling Spices
2 t Salt
3 1/2 c White Vinegar
1 1/2 c Water
2 lb Med. Onions
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.

Pickled Beet and Onions recipe and other cutch oven recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
496 people have voted
Last Reviewed on 2018-07-18



Wednesday, Jul 18 2018 Download & Print Pickled Beet and Onions recipe  PDF   Cutch Oven recipes RSS   New

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