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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Beet and Onions
 Categories: Vegetables
      Yield: 8 servings
      7 lb Med. Beets
           Vinegar
  2 1/2 c  Sugar
      2 tb Whole Mixed Pickling Spices
      2 ts Salt
  3 1/2 c  White Vinegar
  1 1/2 c  Water
      2 lb Med. Onions
  Cut off all but 2-inches of the beet tops, leave the root ends
  attached. Peel and slice the onions into 1/4-slices.  Heat enough
  water to cover beets to boiling.  Add beets and 2 t vinegar for each
  quart of water used. Cover and heat to boiling.  Cook until beets are
  tender, 35 to 45 minutes; drain.  Run cold water over beets, slip off
  skins and remove the root ends. Cut beets into 1/4-inch slices.  Heat
  remaining ingredients to boiling in a 6-quart Dutch oven, reduce
  heat. Simmer, uncovered 10 minutes, stir in beets.  Pack beets and
  onions in hot jars, leaving 1/2-inch headspace. Heat syrup to
  boiling. Pour over beets and onions, leving about 1/2-inch headspace;
  seal.  Process 30 minutes in boiling water bath. Makes about 8 Pints.
  NOTE: ~---- 7 cans (16 ounces each) sliced beets, drained, can be
  substituted for the beets in the above recipe.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Beets and Cucumbers
 Categories: Vegetables, Appetizers, Microwave
      Yield: 8 servings
     34 oz Canned sliced beets,
           -undrained
      2 ts Whole pickling spices
    2/3 c  Sugar
    2/3 c  White vinegar
      1 lg Cucumber, cut into
           -1/4-inch slices
      1 md Onion, thinly sliced
  1. Drain beets and reserve 2/3 cup liquid. 2. Tie pickling spices in a
  piece of cheesecloth. 3. Combine beets, sliced cucumber, onion,
  reserved liquid, sugar, vinegar and cheesecloth bag in a deep,
  2-quart, heat-resistant, non-metallic casserole. 4. Heat, covered, in
  Microwave Oven 12 minutes or until mixture boils. Stir occasionally.
  5. Chill to marinate. 6. Remove pickling spices before serving.
  From _The New Deluxe Sharp Microwave Oven Cookbook_
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