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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Beets
 Categories: Vegetables
      Yield: 1 servings
    3/4 c  Vinegar
      1 c  Beet juice
    1/4 c  Sugar, more if desired
    1/2 ts Salt
           Dash of pepper
     12    Beets, with 2 inch tops
  Cook beats until done, remove skins and slice.  Mix vinegar, water,
  sugar, salt and pepper.  Put sliced beets in mixture. Randy Rigg
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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Jim's Pickled Onions
 Categories: Pickles, Peagram
      Yield: 3 servings
      6 lb Pearl onions, peeled
MMMMM-----------------------BRINE SOLUTION----------------------------
      6 c  Salt, pickling
     30 c  Water
MMMMM---------------------PICKLING SOLUTION--------------------------
  1 1/2 c  Sugar
  7 1/2 c  White wine vinegar
      3 ts Allspice, ground
      3 ts Cloves, whole
      3    Bay leaf
  Scald onions for 2 minutes in boiling water. Drain and place in cold
  water and peel. In a large bowl, stir half of the salt into half of
  the water until the salt has dissolved. Add the onions. Cover the
  bowl and leave the onions to soak for 12 hours.
  Drain the onions, discard the brine and wash and dry the bowl.
  Dissolve the remaining salt in the remaining water and pour it over.
  Cover bowl and leave for a further 36 hours.
  Drain onions and pack them into clean, dry preserving jars.  Set
  aside.
  In a medium sized pan, dissolve the sugar in the vinegar over low
  heat, stirring constantly.  When the sugar has dissolved, add the
  allspice, cloves and bay leaf and bring the vinegar to a boil.  Boil
  mixture for 5 minutes.  Remove the pan from the heat.  Cover the pan
  and set aside to cool.  When vinegar is cool, pour it over the onions
  to cover them completely.  Seal the jars and store them in a cool,
  dry place.
  Ross ate them all at Jim's 40th Birthday Party! J.
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