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["Under cold running water, thoroughly wash beets. Cut stems leaving 1"" of stem and all of the root attached. Place beets into a large pot and fill with COLD water enough to cover beets by 1"". Bring to a boil over high heat, then reduce heat to a simmer and cook covered until beets are fork tender. (20-30 minutes).", "Drain beets saving liquid in a separate container and immediately plunge hot beets into an ice water bath to stop cooking process. When cool enough to handle, remove skin, stems and roots.", "Slice onion into 1/4"" thick, separated rings.", "Make a cheesecloth spice bag containing cloves and cinnamon stick. In a medium pot combine 1 1/2 Cups of reserved beet cooking liquid, vinegar, sugar, salt and add the spice bag. Bring mixture to a boil, then reduce heat and simmer covered for 5 minutes.", "Pack hot, sterilized, 1 Litre pickling jars with alternating layers of onion rings and whole beets. Start with onion rings on bottom and end with onion rings on top.", "Ladle hot spice liquid through a strainer into beet filled jars leaving 1/4"" air space at top. Seal jars and process in a boiling water bath for 10 minutes.", "After processing, remove jars, let cool and store in cupboard. Ready in 2 weeks.", "Keeps for 12 months, refrigerate after opening."]
