Cook small beets until tender. Cold dip and slip skins. Make a pickling syrup of:

2 c. sugar
2 c. water
2 c. vinegar
1 lemon sliced thin
1 tbsp. cinnamon
1 tbsp. cloves
1 tbsp. allspice

Cover beets with mixture and simmer for 15 minutes. Seal in clean hot jars.