3 lbs. beets
3 med. onions, sliced
2 c. sugar
2 c. water
2 c. vinegar
1 tsp. cloves
1 tsp. allspice
1 tbsp. cinnamon

Select young beets. Cook until tender, then dip into cold water. Peel off skins. Make a syrup with the sugar, water, vinegar, and spices. Bring to boil. Pour over beets and onions. Boil 10 minutes. Pack into sterlized pint jars and seal. Makes 4-5 pints.