Spicy Pickled Beets - cooking recipe

Ingredients

4 lbs beets
3 cups thinly sliced yellow onions
2 cups white sugar
12 inches cinnamon sticks, broken
1 tablespoon mustard seeds
1 teaspoon whole allspice
1 teaspoon whole cloves
1 teaspoon salt
2 1/2 cups cider vinegar
1 1/2 cups water

Preparation

*Beets should be no larger than 1 and 1/2 inches in diameter.
Wash and drain beets, makin sure to leave 2 inches of stems and the tap root.
Put Beets in a large nonreactive saucepan.
Cover with boiling water and cook until tender-about 12 minutes-ish.
Drain well.
Remove peel and trim ends.
Comvine the remaining ingredients in another large nonreactive saucepot.
Bring to a full boil.
Reduce heat and simmer for 5 minutes, stirring a few times.
Add beets and cook until they are heated through.
Remove cinnamon sticks and pieces.
Pack hot beets into hot sterile jars, leaving 1/4 inch headspace.
Ladle hot liquid over beet, again leaving 1/4 inch headspace.
Remove air bubbles.
Wipe rims and adjust two piece caps.
Process in a boiling water bath canner for 30 minutes.