Cook small beets until tender. Cool; dip and slip skins. Make pickling syrup of 2 cups sugar, 2 cups water, 2 cups vinegar, 1 lemon (sliced thin), 1 tablespoons cinnamon, 1 teaspoon cloves, and 1 teaspoon allspice. Cover beets with mixture and simmer for 15 minutes. Seal in clean, hot Ball jars.

Golden wax bean stems of Swiss chard or carrots may be pickled this same way.