Hi everyone. Well, I finally tried making the pickled beets w/onions I had questions about. What I did was combine recipes from four different favorite cookbooks and used the ingredients that were most consistent with each, and others I felt sounded good, with adjustments in measurements of ingredients. I wrote down exactly how I prepared them so I could make any changes if necessary in the future with the ingredients.They really did come out excellent and I thought I would pass along what I did to make them.
1. Peel beets (with gloves on) and cook until tender for 45-60 min. until fork tender. Cool beets in liquid.
2. Slice beets about 1/2" thick or so, reserve liquid. My batch ended up with 6 cups of beets.
3. Slice one small to medium sized onion.
4. In large pot combine and bring to boil stirring occasionally:
One cup white vinegar
3/4 cup beet juice
3/4 cup sugar
2 tbls. mixed pickling spice
1/2 to 1 tsp. coarse sea salt
5. Add sliced beets and onion to pot, stir and again bring to boil - simmer for 5 min., stirring occasionally.
6. Cover and chill in fridge, preferably for 8 hrs., stirring occasionally. I used a glass container to chill and store the finished product. I ended up with enough to slightly overfill a 3 lb. jar. (I used a large Prego sauce glass jar.) My cookbooks say they will last in the fridge for about one month.
These are not too sweet and not too sour, just right. The pickling spice gives them a very pleasant flavor. All the ingredients are readily available and inexpensive. I think they will make an excellent side "salad" for just about any meal. Hope anyone who might try them will like them as much as we do.