8 qt. beets
10 (2 inch) cinnamon sticks
1 tbsp. whole cloves
1 1/2 c. sugar
1 qt. vinegar (5% acidity)
1 c. water

Wash and drain beets. Leave roots and about 1 inch of stem at tops. Cover with boiling water and cook until tender. Peel and remove stems and roots. Tie spices in a cheesecloth bag. Combine spices, sugar, vinegar, and water in a Dutch oven; bring to a boil. Add beets; gently boil 5 minutes. Remove spice bag. Place beets into hot sterilized jars, leaving 1/2 inch headspace. Process in boiling water bath for 30 minutes.