1 gallon small beets
2 cups sugar
2 sticks cinnamon
1 tsp. whole allspice
1 tsp. whole cloves (optional)
3 1/2 cups Heinz vinegar
1 1/2 cups water

Cook beets and remove skins. Add sugar and spices to vinegar and water; simmer for 15 minutes. Add beets and boil 5 minutes.

Pack beets into hot pint jars and cover with hot vinegar syrup mixture leaving 1/2 inch headspace. Adjust seal and process for 30 minutes in a boiling water bath.