1 gal. sm. beets
2 c. sugar
2 c. water
2 c. strong vinegar
1 tsp. whole cloves
1 tsp. ground allspice
1 tsp. ground cinnamon

Cook beets until tender and skin. Make a syrup of the rest of the ingredients. Bring to a boil and pour over the beets. Simmer 5 minutes. Pack beets into jars. Cover with the boiling syrup. Seal jars and place in hot water bath. Bring to a boil and process 5 minutes, after water begins to boil. Larger beets can be used by cutting them in quarters after skinning. Makes 8 pints.