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

1. Cook beets until tender in salt water in a large saucepan; drain.

2. Remove beet skins by pressing skins gently with fingers under cold running water. Leave small beets whole; otherwise, slice or cube.

3. Tie spices in a piece of cheesecloth.

4. Heat sugar, vinegar, water and spices to boiling in a heavy kettle.

5. Add prepared beets. Boil 5 minutes.

6. Remove spice bag, spoon hot mixture into hot sterilized jars and seal.

HINT: Save juice from pickled beets. Cover 6 hard boiled eggs with liquid and leave in bowl overnight. Next day, remove and slice on a platter with crisp celery, cheese and beets.