Green Bean Pickles

4 large cans green beans, well drained
6 large Bermuda onions, sliced
2 cups water
2 cups brown sugar
3 cups vinegar
1 tsp. salt
3 sticks cinnamon
dash Tabasco sauce

Layer beans and onions in bowl. Combine remaining ingredients and boil for 3 minutes. Pour over beans and onions. When cool, store in refrigerator. Let stand 24 hours before serving. Will keep indefinitely.