Beet And Onion Pickles

• 8 cups cooked beets
• 3 cups sliced yellow onions
• 2 1/2 cups cider vinegar
• 2 cups white sugar
• 1 1/2 cups water
• 1 tablespoon mustard seeds
• 1 teaspoon salt
• 1 teaspoon whole allspice
• 1 teaspoon whole cloves
• 3 sticks broken cinnamon

1. Note-when peparing beets for canning leave 2 inches of beet stem. Cut into uniform chunks.
2. In a large stainless steel or enamel pot combine the onions, vinegar, sugar, water, mustard seeds, salt, allspice, cloves and cinnamon sticks.
3. Bring to a boil.
4. Gently boil for 5 minutes.
5. Add Beets and return to a full boil.
6. Remove cinnamon sticks.
7. Pack beets in hot sterile jars leaving 3/4 inch headspace.
8. Add boiling liquid, leaving 1/2 inch headspace.
9. Remove air bubbles.
10. Wipe rims and adjust two piece caps.
11. Process in a boiling water bath canner for 30 minutes.

beets, onions, cider vinegar, white sugar, water, mustard seeds, salt, whole allspice, whole cloves, cinnamon

Taken from www.food.com/recipe/beet-and-onion-pickles-120411 (may not work)