PICKLED BEETS AND ONIONS

4 lb. sm. beets (3 qt.)
3 med. onions, sliced
3 c. cider vinegar (5-6% acidity)
2 c. water
1 c. granulated sugar
1 c. packed light brown sugar
2 sticks (1 inch each) cinnamon
2 T. whole mixed pickling spice
1 bay leaf
2 T. salt

Prepare 3-quart jars and boil in hot water. Cut off all but 2 inches of beet
tops. Wash beets and leave whole with root ends attached. Cook beets in
enough boiling water to cover until tender, about 20 minutes; drain. Quickly
plunge beets into cold water; slip off skins and remove root ends. Cut beets
into 1/4 inch slices.

Mix onions, vinegar, 2 cups water and the sugars. Tie cinnamon, pickling
spice and bay leaf in a cheesecloth bag. Stir salt and spice bag into
vinegar mixture. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
Remove spice bag. Divide beet slices among hot jars. Pour boiling syrup to
within 1/2 inch of top of jars; seal. Process in boiling water bath 30
minutes. 3 quarts.