Pickled Beets with Caraway & Onion

Makes approx. 6 -7 pints

Approximately 10 pounds of fresh beets
1 onion, sliced thin
2 cups sugar
3 cups white vinegar
2 cups water
1 teaspoon canning salt
6 teaspoons caraway seeds
cheesecloth for garnet bag/ butcher's string
4 cinnamon sticks, smashed into small pieces
6-7 whole allspice
1-1/2 teaspoons whole clove

Wash beets and trim off only the greens, leave the root on. Place beets into large kettle and cover with water. Bring to a rolling boil. Turn down heat, slightly, and keep a slow boil until the beets are starting to become tender. When fork goes in about 1/4 of an inch into beet, turn off heat. Place colander in sink and empty beets into colander and rinse with cold water. Let set a few minutes, then scrape off skin and cut off root. Cut into quarters or slices and place into bowl.
In another kettle pour vinegar, water, sugar and salt. Bring this to a boil. Make garnet bag out of cheesecloth and place cinnamon, allspice and clove into bag. Wrap and tie with butcher's string. Drop into boiling brine and simmer on low heat for about 10-15 minutes. Turn off heat and cover. Let brine set for about 1 hour to capture flavors.
Take 6 or 7 clean pint jars and add a slice or 2 of onion on the bottom. Add 1 teaspoon caraway seeds per jar. Pack jars with beets.
Remove garnet bag, carefully not to break it. Discard used bag.
Bring brine to a boil. Ladle hot liquid over beets, leaving 1/4 in headspace. Remove air bubbles. Adjust lid and band on jar and process 30 minutes in a boiling water canner.
I had sampled these a few years ago from a friend of mine, Jean B. Since then, I have been making my beets only this way.