3 lbs. sm. whole beets
2 c. vinegar
1 c. water
1/2 c. sugar
1 tsp. whole allspice
3 inches stick cinnamon
6 whole cloves

Wash beets, leaving on roots and 1 inch of tops. Cover beets with boiling water. Simmer 25 minutes. Drain. Slip off skins and trim beets.

In a large kettle, combine vinegar, water and sugar. Tie allspice, cloves and cinnamon in a cheesecloth bag. Add spice bag to pickling liquid. Bring to a boil and simmer 15 minutes.

Pack beets into hot jars leaving 1/2 inch headspace. Cover beets with boiling pickling liquid, leaving 1/2 inch headspace. Process in boiling water bath (half pints) for 30 minutes. Makes 3 half pints. For large beets, wash and remove tops and cook as directed. Slip off skins, cube.