20 med. size red beets
2 1/2 c. vinegar
2 1/2 c. beet juice
1 c. sugar
2 tsp. salt
10 whole cloves
2 cinnamon sticks

1. Scrub beets and remove tops. Cook beets until tender. Drain and reserve beet juice. Remove skins and cut beets into chunks.

2. Combine vinegar, juice, sugar and spices. Bring to a boil. Remove spices. Add beet chunks and boil again. Pour into jars and seal.