Pickled Beets - cooking recipe

Ingredients

3 1/2 lb. fresh beets
2 c. white vinegar
1 c. sugar
2 Tbsp. salt
6 whole cloves
1/2 lb. onions, sliced (2 to 3 medium)
1 (3-inch) cinnamon sticks

Preparation

Remove beet tops; leave 1 inch stem and roots.
Wash beets. Cook in boiling water until tender.
Drain; retain 1 cup liquid. Peel, cutting off top and roots.
Slice or dice beets.
In saucepan, combine 1 cup liquid, vinegar, sugar, salt and spices. Tie spices of cloves and cinnamon in a cheesecloth bag.
Heat ingredients to boiling.
Add beets and onions; simmer for 5 minutes.
Remove from burner and can.
Process 5 minutes in canner.