Pickled Beets - cooking recipe

Ingredients

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

Preparation

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\u00b0) for 30 minutes.
Remove jars from canner and complete seals unless closures are self-sealing type.
Makes 4 pints.