1 gallon or 30 sm. beets

Wash twice outside to get most of the dirt off. Wash twice more inside with a good brush. Cut off leaves, leaving 1/2 inch by the beet and do not cut off the root. Cook the beets like you do potatoes until done and can be pricked easily with a fork. Cool. Can stand overnight in a cool place, not the refrigerator. Peel the beets after they are cooled and cut to the size of pickles you want.

JUICE:

1 c. liquid from beets
2 c. sugar
3 c. vinegar
1 tsp. canning salt
1 tsp. whole allspice
1 tsp. whole cloves

Variation: 1 tsp. whole allspice.