Instructions
In a medium saucepan, bring the vinegar, water, sugar, peppercorns, coriander seed and cinnamon stick to a boil.
Turn the heat to low and stir in the onion. Simmer for 5 minutes.
Divide the beets among 8 ounce canning jars filling until about 1 inch from the top of the jar. Do not pack the beets in tightly.
Pour the pickling brine and onions into the jars covering the beets. Allow the mixture to cool to room temperature, approximately 20 to 30 minutes.
Seal the jars with the lids and store in the refrigerator for up to 5 days.
Enjoy!