Spicy Pickled Beets

• 4 lbs beets
• 3 cups thinly sliced yellow onions
• 2 cups white sugar
• 12 inches cinnamon sticks, broken
• 1 tablespoon mustard seeds
• 1 teaspoon whole allspice
• 1 teaspoon whole cloves
• 1 teaspoon salt
• 2 1/2 cups cider vinegar
• 1 1/2 cups water

1. *Beets should be no larger than 1 and 1/2 inches in diameter.
2. Wash and drain beets, makin sure to leave 2 inches of stems and the tap root.
3. Put Beets in a large nonreactive saucepan.
4. Cover with boiling water and cook until tender-about 12 minutes-ish.
5. Drain well.
6. Remove peel and trim ends.
7. Comvine the remaining ingredients in another large nonreactive saucepot.
8. Bring to a full boil.
9. Reduce heat and simmer for 5 minutes, stirring a few times.
10. Add beets and cook until they are heated through.
11. Remove cinnamon sticks and pieces.
12. Pack hot beets into hot sterile jars, leaving 1/4 inch headspace.
13. Ladle hot liquid over beet, again leaving 1/4 inch headspace.
14. Remove air bubbles.
15. Wipe rims and adjust two piece caps.
16. Process in a boiling water bath canner for 30 minutes.

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

Taken from www.food.com/recipe/spicy-pickled-beets-120407 (may not work)