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4 lbs. sm. beets
1 c. vinegar
1/2 c. horseradish
2 bay leaves, crushed
1 tsp. dry mustard
1/2 tsp. whole allspice
3 c. water
1 c. sugar
1 tbsp. pickling spice
1 1/2 tsp. salt
1 1/2 tsp. garlic powder
2 sm. onions, sliced

Cook beets about 25 minutes. Drain and slip off skins. Discard tops. Slice beets, measure 6 cups.

Combine remaining ingredients except onions. Cover and simmer for 10 minutes. Pack beets and onions into hot canning jars. Fill with hot pickling liquid leaving 1/2 inch headspace. Adjust lids. Makes 6 - 1/2 pint jars.

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