3 lb. sm. beets
1 1/2 c. sugar
1 1/2 c. water
1 1/2 c. cider vinegar
1/2 tsp. salt
2 tsp. mustard seed
1 tsp. allspice
1/2 tsp. whole cloves
2 cinnamon sticks

1. Wash beets. Cook in boiling water for about 10-15 minutes. Plunge into cold water, peel off skins.

2. Combine remaining ingredients in large pot and simmer 10 minutes, not onions.

3. Add beets and onions, simmer for 5 minutes.

4. Pack beets and onions into clean hot jars. Cover with hot spiced brine, leaving 1/2 inch head space. Seal.

5. Process in boiling bath for 20 minutes. Yield 4-5 pints.