3 lb. beets
1 pt. vinegar
1/2 c. sugar
1 lg. stick cinnamon
1 tsp. whole allspice
6 whole cloves
1 bay leaf
Sliced onions

Cook beets until tender. Allow 45 to 60 minutes for young beets, more for older variety. Skin when cool enough. Slice; set aside. In saucepan combine vinegar, sugar and spices (put into cheesecloth bag); bring to a boil. Add beets; boil 10 minutes. Discard spice bag. Add onion; fill jars. Store in refrigerator.