Makes 3 quarts. Select small, young beets. Cook until tender, dip into cold water, peel off skins.

2 c. sugar
2 c. water
2 c. vinegar, apple cider
1 tsp. allspice
1 thinly sliced lemon
1 tbsp. cinnamon
1 tsp. cloves

Bring to boil and add beets. Pack in pint or quart jars.