Barbara J. Phillips

• 4 lb (15 medium) beets
• 4 medium sweet, red peppers
• 3 cups distilled, white vinegar
• 2 Tbsp mixed pickling spices
• 4 medium onions
• 2 cups sugar
• 2 tsp salt

Wash and peel raw beets; remove skins from onions. Wash and remove seed from peppers. Put vegetables through the coarse grind of food grinder. Mix vinegar; sugar and salt. Add spices tied loosely in a cheesecloth bag. Add vegetables and boil together gently for 30 minutes. Remove spice bag.

Pack while boiling into hot sterilized jars, filling to 1/4 inch from top. Be sure vinegar solution covers all the vegetables. Seal each jar immediately after filling.

Yields 5 to 6 pints.

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