Beets (approx. 2 doz.)
1/2 c. red beet liquid (saved from cooking them)
2 c. white vinegar
1 c. sugar
1 tsp. salt
3 tbsp. pickling spices (put in cheese cloth bag)
1 1/2 med. onion sliced (optional)

Trim root of red beets, leaving 1 inch on top so beets don't bleed. Cook until tender when fork stuck.

Combine sliced beets and all of the above items, except for spices. Then add spices tied in a small bag for easy removal before sealing jars. Bring to boil and boil for 8 minutes. Remove spices. Pack in jars, leaving 1/4 inch in jar for sealing with 2 piece lids.