2 bunches sm. beets or lg. ones, quartered
2 c. sugar
2 c. water
2 c. vinegar
1 tsp. cloves, whole
1 tsp. allspice
1 tbsp. cinnamon or several pieces stick cinnamon

Wash the beets and cut off the tops; leave a small amount cut short so that the beets will not be cut into and "bleed"; leave the roots on. Cook whole unpeeled in pressure cooker or boil until they are tender. Put them on the rack in pressure cooker with water to half cover them. Cook from ten to 30 minutes, depending on the size. The large ones will take much longer than baby beets. Slip off the skins.

Make a syrup with the ingredients above. Tie the cloves and stick of cinnamon in a small piece of cloth and boil in the syrup. Pour over the peeled beets and let set to cool. The bag of spices should be removed and can be kept for making other pickles. Put it in a small sealed jar or plastic and freeze it until needed. The pickled beets must be kept in refrigerator or canned, or frozen.

Note: Hard boil some eggs; peel them and put them in the pickled beet juice or any of the other pickles in this book. They will be a beautiful color and make a nice addition for the relish plate.