2 1/4 lb. (about 3 bunches) beets
Salt
3/4 c. brown sugar, packed
1 1/2 c. water
1 1/2 c. distilled white vinegar
1 sm. stick cinnamon
4 whole cloves
4 allspice
6 peppercorns
1/2 tsp. ground nutmeg
2 tbsp. prepared horseradish

1. Scrub beets and cut off stems, leaving about 1 inch. Leave roots on.

2. Put in large saucepan. Cover with boiling water. Season with salt to taste.

3. Bring to boiling. Cover and simmer 20-30 minutes or until beets are tender. Drain, then plunge into cold water.

4. Slip off skins and trim slightly if necessary. Pack into 1 quart jar or into 2 (1 pint) jars.

5. Combine sugar, water, vinegar and spices in saucepan. Bring to boiling. Simmer uncovered for 10 minutes. Add horseradish.

6. Pour over beets. Cover and refrigerate 2-3 days before serving.

Tips: Any leftover pickling syrup may be used to pickle eggs. Peel hard-cooked eggs and place in jar. Pour hot syrup over eggs. Cover and refrigerate 2-3 days. Serve with the beets.