MMMMM----- Recipe via Meal-Master (tm) v8.03
 
      Title: Pickled Beet & Onions
 Categories: Pickles, Vegetables
      Yield: 8 Pints
 
      7 lb Beets; * see note
           Vinegar
  2 1/2 c  Sugar
      2 tb Whole mixed pickling spices
      2 ts Salt
  3 1/2 c  White vinegar
  1 1/2 c  Water
      2 lb Onions
 
  Cut off all but 2" 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 ts 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" 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" headspace. Heat syrup to
  boiling. Pour over beets and onions, leaving about 1/2" headspace;
  seal. Process 30 minutes in boiling water bath.

  Note:

  7 cans (16 oz ea) sliced beets, drained, can be substituted for the
  beets in the above recipe.
 
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