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.