Pickled Beets

This is a great old fashioned recipe that I have from a Farm Journal's Freezing and Canning Cookbook.  Love this old cookbook, it is definitely my go to for any canning.   You will find that with all the boiling on the stove, the kitchen can get a little steamy so it is best to do this first thing in the morning when the day is cool.
24 small beets (2 to 2 1/2 inches)
water
3 medium onions (2 to 2 1/2 inches)
2 cups 5% acid strength cider vinegar
1 1/4 cup sugar
2 tbsp canning/pickling salt
1 cup water
6 whole cloves
1 stick cinnamon
Tip:  tie the spices in a cheesecloth now for immersion later
rubber gloves
canning jars - 4 to 5 pints

Remove the beet tops, leaving 1" stems and the roots.  Wash beets well.  Place them in a 6 quart kettle and cover with boiling water.  Cook covered until beets are tender when pricked with a fork.  Drain in sink and let beets fall as well.  Cool the beets and using rubber gloves remove the tops, root and the skins will slide right off.  Cut beets crosswise in 1/4" slices or leave baby beets whole.  Peel and slice onions crosswise in 1/4" slices.

Have your jars clean and immersed in a kettle of water - bring to boil to sterilize, include the tops and rings/lids. You want this to coincide with the simmering of the beets below.

In a large pot (4 qt kettle) combine the vinegar, sugar, salt and 1 cup of water and spices.   Bring to boil and add the beets and onions, simmer for 5 minutes.  Remove the spice bag.  By now your kitchen will have an amazing sweet/sour smell.

Place towel on counter (one you don't care will get red spots on it from the beets).  Place jars on the towel ready for beets to be filled.  Ladle beets, onions and juice into jars leaving 1/2" head room.  Wipe jar rim, put on lids and tighten. 

Process jars in boiling water bath for 30 minutes.   Water should cover jars.  Start counting the time once water hits boiling.   When complete remove jars to a towel to sit and cool.   Each jar will pop when it seals itself.  Keep in dark cool cupboard.  When serving I keep jar cold in fridge and serve in a small dish.