Categories: Vegetables, Preserve 
      Yield: 8 servings 
  
      7 lb Med. Beets                          2 ts Salt 
      1 x  Vinegar                         3 1/2 c  White Vinegar 
  2 1/2 c  Sugar                           1 1/2 c  Water 
      2 tb Whole Mixed Pickling Spices         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.