2 cans small whole beets
3/4 c. sugar
3/4 c. vinegar
3/4 c. red beet juice
1/2 tsp. celery seed
1/2 tsp. cloves
1/2 tsp. cinnamon
Pinch of salt

Make a syrup of sugar, vinegar, juice, salt, and spices. Boil 2 minutes. Pour over beets. Chill in refrigerator 24 hours before serving.