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small beets, leaving 1 inch stem and tap roots. Wash beets. Cook in boiling water until tender. Drain, retaining 1 cup liquid. Peel and slice beets. In saucepan, combine 1 cup beet liquid, 2 cups distilled white vinegar, 1 cup granulated sugar, 2 Tbsp. salt and 6 whole cloves and 1 3-inch cinnamon stick tied in cheesecloth bag; heat to boiling. Add beets and 1/2 lb. sliced onions, if desired. Simmer 5 minutes. Remove spice bag. Continue simmering while packing 1 clean hot jar at a time. Fill to within 1/2 inch of.top, making sure vinegar solution covers beets. Seal each jar at once. Process 5 minutes in boiling water bath. Makes 4 pints.
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