Wash beets thoroughly under cold running water. Cut stems, leaving 1 inch, and keep the root attached.

Place beets in a large pot and cover with cold water, adding 1 inch above the beets.

Bring to a boil over high heat, then reduce heat to a simmer. Cover and cook until beets are fork-tender (20-30 minutes).

Drain beets, reserving 1 1/2 cups of the cooking liquid in a separate container.

Immediately plunge hot beets into an ice water bath to stop the cooking process.

Once cool enough to handle, remove the skin, stems, and roots.

Slice onions into 1/4 inch thick rings and separate.

Create a cheesecloth spice bag containing cloves and cinnamon stick.

In a medium pot, combine 1 1/2 cups of reserved beet cooking liquid, vinegar, sugar, salt, and the spice bag.

Bring the mixture to a boil, then reduce heat and simmer covered for 5 minutes.

Pack hot, sterilized 1 Litre pickling jars with alternating layers of onion rings and whole beets, starting and ending with onion rings.

Ladle hot spice liquid through a strainer into the beet-filled jars, leaving 1/4 inch of air space at the top.

Seal the jars and process in a boiling water bath for 10 minutes.

After processing, remove jars and let them cool.

Store in a cupboard, ready to eat in 2 weeks.

Keeps for 12 months; refrigerate after opening.