4 c. sugar
2 c. vinegar
1 tsp. cinnamon
2 c. strained beet water
1 tsp. ground cloves
1 tsp. salt in each qt. jar

Cook scrubbed beets until tender. After reserving enough beet water for the above liquid, slip skins from the cooked beets. If too large half or quarter them and add to the above liquid after it comes to a boil. After the beets return to a boil, place in jars and cover with liquid and add the salt on top and seal.