4 quarts cooked beets

1 1/2 quarts onions

6 tbspns. pickle spice

3 quarts weak vinegar

1/2 cup brown sugar 2 teaspoons salt

Slice beets before measuring. Peel mild onions, and cut in very thin slices before measuring. Pack beets in earthenware or enamel receptacle, alternating with onions. Add sugar and spices to vinegar, bring to boil, pour over vegetables, and let stand several days before using.