4 c. white sugar
2 c. water
2 c. vinegar
1 tsp. allspice
1 tsp. cinnamon
1 tsp. cloves

Wash beets, leave at least 2 inches of top on beets. Cook until tender, peel and cut into sizes to fit in clean, sterilized jars. Bring above ingredients to a boil. Pour over hot pickles and seal.