4 litres beets, cooked 1 gallon
4 medium onions, thinly sliced
500 ml white sugar 2 cup
20 ml pickling salt 4 tsp
5 ml celery salt or seed 1 tsp
5 ml tumeric 1 tsp
5 ml mustard seed 1 tsp
500 ml vinegar 2 cups
10 ml pickling spices in cheescloth bag 2 tsp
500 ml juice reserved from beets 2 cup
Cook beets in large pot until tender, remove skin and slice thinly; saving 2 cups (500 ml) of juice. Layer beets and onions in a large container such as a 1 gallon (4 L) ice cream pail with lid.
In a saucepan; combine 2 cups (500 ml) beet juice, sugar, vinegar, celery salt, mustard seed, tumeric, salt and pickling spices bringing to a boil for 5 minutes. Remove spice bag. Pour mixture over beets and onions. Let cool and cover with lid. Store in fridge. These will keep for several months.
Serves 24