Beet And Onion Pickles - cooking recipe

Ingredients

8 cups cooked beets
3 cups sliced yellow onions
2 1/2 cups cider vinegar
2 cups white sugar
1 1/2 cups water
1 tablespoon mustard seeds
1 teaspoon salt
1 teaspoon whole allspice
1 teaspoon whole cloves
3 sticks broken cinnamon

Preparation

Note-when peparing beets for canning leave 2 inches of beet stem. Cut into uniform chunks.
In a large stainless steel or enamel pot combine the onions, vinegar, sugar, water, mustard seeds, salt, allspice, cloves and cinnamon sticks.
Bring to a boil.
Gently boil for 5 minutes.
Add Beets and return to a full boil.
Remove cinnamon sticks.
Pack beets in hot sterile jars leaving 3/4 inch headspace.
Add boiling liquid, leaving 1/2 inch headspace.
Remove air bubbles.
Wipe rims and adjust two piece caps.
Process in a boiling water bath canner for 30 minutes.