4 lb. (3 qt.) sm. beets
3 med. onions, sliced
3 c. cider vinegar (5 to 6% acidity)
2 c. water
1 c. sugar
1 c. packed light brown sugar
2 sticks cinnamon (no powder)
2 tbsp. whole mixed pickling spice
1 bay leaf
2 tbsp. salt

Prepare quart jars. Cut off all but 2 inches of beet tops. Wash beets and leave whole with roots attached. Cook beets in enough boiling water to cover until tender, about 20 minutes; drain. Quickly plunge beets into cold water; slip off skins and remove root ends. Cut beet into 1/4 inch slices.

Mix onions, vinegar, 2 cups water and the sugars. Tie cinnamon, pickling spice and bay leaf in cheesecloth bag. Stir salt and spice bag into vinegar mixture. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Remove spice bag. Divide beet slices among hot jars. Pour boiling syrup to within 1/2 inch of tops of jars; seal. Process in boiling water bath 30 minutes.

Makes 3 quarts.