Ingredients:
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7 lbs. PEI Beets
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4 cups Vinegar
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1 1/2 Tsp. Canning or Pickling Salt
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2 cups Sugar
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2 cups Water
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6 Medium-sized onions
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Optional: 1 bag Pickling spice
Directions:
Cover similarly sized beets together with boiling water and cook until tender for approx. 30 minutes. 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 water. Put spices in bag and add to vinegar mixture. Bring to boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets and onions, leaving 1/2 inch headspace.
Seal. Place jars in cold packer. Pour water around jars until water reaches about 1/2 below neck of jar. Cover. Bring water to a boil and continue boiling for 20 minutes. Remove.