14 lb. beets
12 med. onions, sliced
1 qt. water
2 qt. vinegar
4 c. sugar
1/2 c. salt
1 tsp. cinnamon
1 tbsp. pickling spice

Wash beets thoroughly. Do not use a brush. Leave 3 inches of tops and all roots on. Drop beets into boiling water and cook until skins slip easily (about 15 minutes). Remove from boiling water immediately. Remove skins, tops and roots. Leave whole (if small) or quarter (if large). Combine water, vinegar, sugar and salt in kettle. Bring to boil. To boiling syrup, add cinnamon and pickling spice. Simmer at least 5 minutes. Pack beets into jars. Leave 1/2 inch headspace. Put 3 or 4 onion rings into each jar. Fill jar to within 1/2 inch of top with hot syrup. Clean sealing edge. Place scalded lid and ring on firmly tight. Process 30 minutes in boiling water bath. Yields: 16 pints.