Sterilize 7 quart jars or 14 pint jars and lids.

Peel and slice the onions. Add a handful of onion slices to each jar. Wash the beets, and trim off the beet greens and long roots. Steam the whole beets until fork tender (about 40 minutes). Allow them to cool. Cut the beets into wedges, slices, or bite-sized chunks, and pack them into jars, leaving 1/2" headspace. Add 1 tablespoon of pickling spice to each quart jar (1 1/2 teaspoon per pint jar).

In a medium pot, bring the vinegar, water, honey, and salt to a rolling boil. Pour the brine into the jars, leaving 1/2" headspace.

Wipe the rims of the jars with a paper towel, and screw on canning lids until finger tight. Process in a boiling water bath for 30 minutes (as per OSU Extension Service's guidelines).