Beet and Onion Pickles Recipe

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Ingredients:

Serving

8 cups cooked beets
3 cups sliced yellow onions
2 1/2 cups cider vinegar
2 cups white sugar
1 1/2 cups water
1 tbsp mustard seeds
1 tsp salt
1 tsp whole allspice
1 tsp whole cloves
3 sticks broken cinnamon

Directions:

Note-when peparing beets for canning leave 2 inches of beet stem. Cut into uniform chunks.
In a large stainless steel or enamel pot combine the onions, vinegar, sugar, water, mustard seeds, salt, allspice, cloves and cinnamon sticks.
Bring to a boil.
Gently boil for 5 minutes.
Add Beets and return to a full boil.
Remove cinnamon sticks.
Pack beets in hot sterile jars leaving 3/4 inch headspace.
Add boiling liquid, leaving 1/2 inch headspace.
Remove air bubbles.
Wipe rims and adjust two piece caps.
Process in a boiling water bath canner for 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	254.87 Kcal (1067 kJ)
Calories from fat	35.04 Kcal
		% Daily Value*
Total Fat	3.89g	6%
Sodium	431.01mg	18%
Potassium	625.36mg	13%
Total Carbs	50.75g	17%
Sugars	43.06g	172%
Dietary Fiber	4.2g	17%
Protein	3.95g	8%
Vitamin C	7.6mg	13%
Iron	1.8mg	10%
Calcium	47.5mg	5%

Amount Per 100 g
Calories	72.1 Kcal (302 kJ)
Calories from fat	9.91 Kcal
		% Daily Value*
Total Fat	1.1g	6%
Sodium	121.92mg	18%
Potassium	176.89mg	13%
Total Carbs	14.35g	17%
Sugars	12.18g	172%
Dietary Fiber	1.19g	17%
Protein	1.12g	8%
Vitamin C	2.1mg	13%
Iron	0.5mg	10%
Calcium	13.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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