Spicy Pickled Beets

#pickledbeets #canningbeets
This recipe is from the Ball Blue Book: guide to home canning, freezing and dehydration
Ingredients:
4 pounds beets
3 cups thinly sliced onion (about 3 medium)
2 ½ cups cider vinegar
1 ½ cups water
1 teaspoon salt
2 cups sugar
1 tablespoon mustard seed
1 teaspoon whole allspice
1 teaspoon whole cloves
3 sticks cinnamon, broken
Directions:
Place washed and drained whole beets (leave skin on with 2 inches of stem and tap roots) in a large pot. Cover with water, bring to a boil and cook until tender. Cool and remove peel.
In a separate pot combine the remaining ingredients. Bring to a boil, reduce heat and simmer for 5 minutes. Add the beets (whole or sliced) and cook until hot throughout. Remove the cinnamon sticks. Pack the beets into hot jars, leaving ¼ inch head space. Ladle hot pickling liquid over beets, leaving ¼ inch head space. Remove air bubbles. Adjust 2-piece caps and process 30 minutes in a boiling-water canner. Yield about 4 pints
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