Pickled Beets

By ceyana

Ingredients

• 6 bunches beets (boiled and sliced)
• 1 1/2 cups beet water(from boiling)
• 1 vidalia onion (sliced)
• 1 cup sugar
• 2 cup vinegar

Preparation

Step 1

Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.

Slice onion and combine with the beets in a glass or non-reactive bowl.

In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.

Stir to dissolve the sugar and heat just to a boil.

Pour the hot juice over the beets and onions in hot pack jars. Leave 1/2" headspace. Process in hot water Canner for 30 minutes.