7 lb Med. Beets
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 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.