It's easy to pickle your own beets! You don't have to can them, just keep them in the fridge! Of course, you can can these as well!
Stovetop: Wash and scrub beets. Leave about 2 inches of the stems on them. Cover with water and cook until fork tender. Depending on the size of your beets, this could take 30 minutes to an hour. *Reserve 1-2 cups of the beet water if you can.
Peel beets and slice ¼ inch thick. If using very small beets, 1"-2" in diameter, you can leave them whole, if you want.
Electric Pressure Cooker: See my instructions for Instant Pot Beets to cook beets using an electric pressure cooker.
Add all ingredients except for the beets and onions to a pot and bring to a low boil, stirring occasionally to be sure sugar dissolves.
Turn down heat, add onions, and cook on low for 5-10 minutes with the lid on, to reduce evaporation.
Add the cooked & sliced beets and simmer until heated through and onion is tender. Remove spice ball and cinnamon sticks.
Fill jars with the beets/onion, then ladle some pickling liquid into the jar and just cover the beets.
Let cool and put the lids on the jars and keep in the refrigerator.
Pack the hot beets and onions into prepared hot jars, leaving ¼ inch headspace. Ladle hot pickling liquid over beets, leaving ¼ inch headspace. Remove air bubbles. Adjust two-piece caps. Process 30 minutes in a boiling-water canner.
Adapted from Scrambled Henfruit