Bring a large pot of water to a boil for approximately 20-30 minutes. Add beets and cook until the beets can be pierced with a fork but with a bit of resistance.
Drain beets and submerge in cold water. When beets have cooled, remove the skins and cut beets into approximately 1-inch cubes. (See video.) Place in a large bowl.
Peel onion and slice into 1/4 inch half-moon slices. Add to bowl with beets and toss well.
Fill jars with beet and onion mixture. Press down gently on the mixture to make sure that the jars are packed tightly. Set aside.
In a saucepan, add vinegar, water, Sucanat, spices, and salt. Place on high heat and bring to a boil, constantly stirring until the sugar has dissolved. Turn heat down to medium and simmer for 10 minutes. Remove from heat. This is your brine.
Ladle brine (taking care to filter out the spices with a strainer) over your beet and onion mixture in each jar. Fill each jar to within a 1/2 headspace from the top of the jar. Allow the jars to cool slightly, then put the lid on each jar and refrigerate. The Pickled Beets should stay fresh in the refrigerator for at least 3 months.