- 8 15.25-oz. cans tiny whole or sliced beets
- 3 cups beet juice (from the cans)
- Drain the beet juice from the cans and make a syrup with the juice, vinegar, sugar, allspice, cinnamon sticks, and whole cloves.
- Cook the syrup at a slow boil for 20 minutes, uncovered.
- Add the beets. Peel the onions, cut in half lengthwise, slice crosswise, and add to the mixture.
- Return to a boil and simmer, uncovered, for 10 minutes.