Cook small beets until tender. Plunge in cold water and slip off skins. Cover them with Spiced Vinegar and simmer for 15 minutes. (Very small carrots may be pickled in the same way.)

SPICED VINEGAR:

1 qt. vinegar
1 pt. sugar
1 tbsp. cinnamon
1 tbsp. white mustard seed
1 tsp. cloves
1 tsp. allspice
1 tsp. salt

Mix ingredients and boil for 3 minutes. This can be used over several sweet pickled recipes.

Keep in refrigerator for 1 month or more. Or can in a boiling water bath for 15 minutes if storing on shelf for up to one year.