6 lbs. beets
2 lbs. sugar
1/2 c. water
1 pt. vinegar
1/4 c. pickling spices in cheesecloth

Wash beets and do not cut off tap roots or cut tops too close to prevent bleeding while cooking. Boil until tender. Cool and slip off peelings. If large, slice or cut in wedges. If small, leave whole. Place spices in cloth and tie, add to sugar, water, and vinegar and bring to a boil, add beets; boil for 15 minutes on medium heat. Pack in hot jar and seal.