24 small beets
1 c. cooking liquid
1 pt. vinegar
1 1/4 c. sugar
2 tsp. salt
6 whole cloves
1 3-inch stick cinnamon
3 medium onions, sliced

Remove beet tops, leaving roots and 1-inch steam. Cover with boiling water and cook until tender. Drain and reserve 1 cup of cooking liquid. Remove skins. Combine cooking liquid, vinegar, sugar and salt. Add spices tied in thin white cloth. Heat to boiling. Add beets and onions. Simmer 5 minutes. Remove spice bag; continue simmering while quickly packing beets and onions into one hot pint jar at a time. Fill to within 1/2-inch of jar top. Adjust lids. Process in boiling water bath (212°F) for 30 minutes. Remove jars from canner and complete seals unless closures are self-sealing type.

Makes 4 pints.