Clean the beets and trim off the tap-root and all but about two inches of the greens (save them for eating later – prepare like any other green).
Boil until tender. Drain, slough off the peel and trim ends. Slice into thin slices.
In a large sauce pan combine onions, sugar, spices, vinegar and water. Bring to a boil.
Reduce heat and simmer 5 minutes. Add beets and cook until hot throughout. Remove cinnamon sticks.
Pack hot beets in jars leaving a ¼″ head space. Ladle hot liquid over beets to ¼″ head space. Remove air bubbles by sliding a knife along the inside of the jar.