Wash beets, and trim off stems/roots. Boil a big pot of water (large enough to fully cover the beets).
Add beets (skin on) to the boiling water, and boil for approximately 40 minutes, or until the beets can be pierced with a fork. While beets are boiling, prepare a large bowl with ice water.
After beets have finished cooking, plunge them into the ice water. Rub beet skins with hands until the skins have fallen off into the cold water.
Cut peeled beets into the desired shape/size. Divide beets evenly, and add to glass jars. Divide sliced red onion evenly, and add these to the glass jars with beets.
In a saucepan, combine the vinegar, sugar, water, and salt. Cook mixture on medium-high until all sugar has dissolved. Pour hot liquid over the beet/onion mixture.
Sprinkle allspice and pickling spice into each jar. Seal jars.
Store pickled beets in the refrigerator to enjoy on salads (and sandwiches), or eat them with a fork. :)
Refrigerated pickled beets should last several weeks. Be sure to date your jars!
Pickled Beets https://www.rootandbloomforever.com/pickled-beets-are-good-eats/