Spiced Pickled Beets
Trim beets, leaving taproot and 2 inches of stem.
Wash and drain the beets, use a stiff brush to remove any soil
Cover beets with water
Bring water to boil and cook until the beets are easy to pierce with a fork (20 min)
Run cold water over beets and remove the skins
Remove stem and taproot
Place in bowl and set aside.
Remove the cinnamon stick pieces.
Pack hot beets and onions into prepared pint jars, leaving 1/4 inch headspace.
Pour hot liquid over beet mixture, be sure to release any trapped air.
Wipe jar rims, seal with two piece caps to hand tight
Remove jars and allow to cool completely away from drafts.