2 c. sugar
2 c. water
2 c. strong vinegar
1 tsp. cloves
1 tsp. allspice
1 thinly sliced lemon (optional)

Cook small or medium beets until tender. Dip in cold water and slip off peeling. Pour above syrup over beets and simmer for 15 minutes. Put in pint jars while hot and seal. Will make about 8 pints.