---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pickled Beets
 Categories: Vegetables, Canning
      Yield: 8 pints
 
      7 lb Beets
           -(2" to 2-1/2" diameter)
      4 c  Vinegar (5 percent)
  1 1/2 ts Canning or pickling salt
      2 c  Sugar
      2 c  Water
      2    Cinnamon sticks
     12    Whole cloves
      4    -to...
      6    Onions, if desired.
           -(2" to 2-1/2" diameter)
 
  Yield: About 8 pints
  
  Procedure: Trim off beet tops, leaving 1 inch of stem and roots to
  prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar
  sizes together with boiling water and cook until tender (about 25 to 30
  minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots
  and stems and slip off skins. Slice into 1/4-inch slices. Peel and
  thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put
  spices in cheesecloth bag and add to vinegar mixture. Bring to a boil.
  Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with
  beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution,
  allowing 1/2-inch headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Variation: Pickled whole baby beets. Follow above directions but use
  beets that are 1- to 1-1/2 inches in diameter. Pack whole; do not slice.
  Onions may be omitted.
  
  Table 1. Recommended process time for Pickled Beets in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 30 min.
                         1,001 - 3,000 ft: 45 min.
                         3,001 - 6,000 ft: 40 min.
                           Above 6,000 ft: 45 min.
  
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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