4 lb. beets, cooked & peeled
4 lg. onions
3 lg. green peppers
1 1/2 c. sugar
1 1/2 c. vinegar
1/2 c. water
1 tbsp. salt
1 tbsp. cloves

Grind beets, onions and green peppers. Tie cloves in cheese cloth bags.

In large saucepan combine sugar, vinegar, water, salt and bag of cloves. Bring to boiling and reduce heat. Cover and simmer 20 minutes, stirring several times. Remove cloves. Pour into clean jars leaving 1/2 inch from top, adjust lids. Boil 5 minutes. Makes 13 1/2 pints.