Select small, young beets. Wash. Leave 3 inches of tops on and roots. Cook until skins slip easily; about 15 minutes. Put into cold water. Remove skins, top and roots.

SYRUP:

2 c. sugar
2 c. vinegar
1 tsp. allspice
2 c. water
1 tsp. cloves
1 tbsp. cinnamon

Pack beets into jars to within 1/2 inch of top. Pour boiling syrup over beets to within 1/2 inch of top of jar. Process 30 minutes in boiling water bath.