9 lbs. tiny fresh beets
1 tsp. whole cloves
1 tsp. whole allspice
2 sticks cinnamon
2 c. sugar
2 c. cider vinegar

Wash and drain beets, being careful to leave on some stem and root to prevent bleeding. Cover with boiling water and simmer, covered, about 20 minutes or until tender. Drain well. When beets are cool, remove skin, stem, and root ends. If beets are not very small, slice after peeling. Tie spices in cheesecloth, combine with remaining ingredients and 2 cups of water in a saucepan and bring to a boil. Add cooked beets and simmer, uncovered, 10 minutes. Discard spices. Pack into clean hot quart jars leaving 1/8 inch head-space. Seal immediately. Process 30 minutes in boiling-water bath.

Makes about 3 quarts.