Pickled Beets - cooking recipe

Ingredients

3 1/2 lb. fresh beets (24 small)
2 c. Heinz distilled white vinegar
1 c. water
1 c. granulated sugar
1 Tbsp. salt
6 whole cloves
1 (3-inch) cinnamon stick
1/2 lb. onions, sliced (2 or 3 medium)

Preparation

Remove beet tops, leaving 1-inch stems and tap roots.
Wash beets; cook in boiling water until tender.
Drain, peel and slice beets.
In a saucepot, combine water, vinegar, sugar, salt and spices (tied in a cheesecloth bag); heat to boiling.
Add beets and onions; simmer 5 minutes.
Remove spice bag.
Continue simmering while quickly packing one clean, hot jar at a time.
Fill to within 1/2-inch of top, making sure vinegar solution covers beets.
Cap each jar at once.
Process 5 minutes in boiling bath.
Makes 4 pints.