Wash beets well. Leave on 1-inch stem. Cook in water with a little salt (not iodized). Cook until tender. Drop in cold water. Slip off skins. Cut in cubes of slices.

Make syrup of:

4 c. sugar
2 c. beet water
2 c. vinegar
1 thinly sliced lemon
1 tbsp. cinnamon
1 tsp. cloves
1 tsp. allspice

Bring to a boil. Add beets and bring to a boil. Put in hot jars and seal. Makes syrup for 6 pints.

NOTE FROM AUNT FANNIE: Grandma used to make pickled string beans. She put them in a crock out in the milk house in the summer to keep them cool (a gallon crock). I used to go out and fish some out and eat them. They were delicious.

I think she made them with vinegar, sugar, water and salt. Something like pickled beets. Usually she used yellow string beans.