Pickled Beets

• 3 1/2 lb. fresh beets (24 small)
• 2 c. Heinz distilled white vinegar
• 1 c. water
• 1 c. granulated sugar
• 1 Tbsp. salt
• 6 whole cloves
• 1 (3-inch) cinnamon stick
• 1/2 lb. onions, sliced (2 or 3 medium)

1. Remove beet tops, leaving 1-inch stems and tap roots.
2. Wash beets; cook in boiling water until tender.
3. Drain, peel and slice beets.
4. In a saucepot, combine water, vinegar, sugar, salt and spices (tied in a cheesecloth bag); heat to boiling.
5. Add beets and onions; simmer 5 minutes.
6. Remove spice bag.
7. Continue simmering while quickly packing one clean, hot jar at a time.
8. Fill to within 1/2-inch of top, making sure vinegar solution covers beets.
9. Cap each jar at once.
10. Process 5 minutes in boiling bath.
11. Makes 4 pints.

fresh beets, white vinegar, water, sugar, salt, cloves, cinnamon stick, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978194 (may not work)