Spiced Beets

3 pounds small beets
1 pound small white onions
1 1/2 cups granulated sugar
1 1/2 cups water
1 1/2 cups cider vinegar
1/2 teaspoon salt, or to taste
2 teaspoons mustard seed
1 teaspoon whole allspice
1/2 teaspoon whole cloves
2 cinnamon sticks, broken

Wash beets and cut off roots, leaving 2 to 3 inches of stem attached. Cook in boiling water 10 to
15 minutes until barely tender; plunge into cold water, slip off skins and remove stems. Peel and slice onions.

Combine remaining ingredients in a large pot and simmer 10 minutes. Add beets and onions;
simmer 5 to 10 minutes or until beets are tender. Pack beets and onions into clean, hot jars;
cover with hot spiced brine, leaving 1/2-inch headspace; seal. Process in boiling water bath 20 minutes.

Yields 4 to 5 pints.

Pickled beets( The Best too!!)

1 c. Sugar
1 1/2 salt
1 c. water
1 c. Apple Cider Vinegar
  3 qts peeled cooked small beets (sliced)

To cook beets wash drain beets leave 2" of steam and tap roots. Cover
with cover with boiling water and cook til tender combine all
ingredients except beets. Simmer for 15 min, chopped beets. pack beets
into hot ball jars leaving 1/2 inch head space cut layer beets if have
to.  Bring liquid to a boil pour boiling hot over beets leaving 1/2 head space.  Process for about 20-30 min in boiling hot water-bath canner. (The Black metal kind). I Make these
every year. They are my favorite!