Makes about 4 pints
8 cups (4 lbs) beets, peeled, halved and sliced into ¼-inch segments
3 cups thinly sliced onions
3 cinnamon sticks, broken
1 tablespoon mustard seed
1 teaspoon whole allspice
1 teaspoon whole cloves
1 teaspoon Ball salt
2½ cups cider vinegar
1½ cups water
Source: Ball Blue Book guide to preserving, 2012