Beets
2 c. sugar
2 c. water
2 c. vinegar
1/2 tsp. salt
1 tsp. cloves
1 tsp. cinnamon

Large beets wash, leaving 2 inch tops and the root tip. Put in large kettle, cover with water and boil until tender. Remove from stove and drain off hot water then cover with cold water. The skins will slip right off. Remove the root tips and tops. Cut into quarters ready for grinding. In another container, mix sugar, water, vinegar, salt, cloves and cinnamon. Stir and boil for one minute. Add the ground beets and bring to boil and simmer for 5 minutes more. Seal in hot sterilized canning jars and serve as you would pickled beets.