Pickled Beets

about 3 lbs. beets

1 cup sugar

1 cup water

1 cup white vinegar

1 cinnamon stick

1 large onion, optional

Cook the beets in boiling water until you can just pierce them. It's best if you slightly undercook them since they'll be heated again after you place them into jars. Let them cool, then peel and cut into large slices. Slice the onion.

On high heat, dissolve the sugar into the water, then add the vinegar and cinnamon stick. Lower the heat to medium and add the sliced beets and onion slices. Let them simmer for just a couple of minutes, then pack the beets into sterilized jars, topping with liquid.

Process in a boiling water bath for about 10 minutes.