2 c. sugar
1 tsp. allspice
1/2 tsp. cloves
1 tsp. cinnamon
1 1/2 tsp. salt
3 c. vinegar
1 1/2 c. cold water
3 qts. peeled, cooked sm. beets

To cook beets, wash (leaving 2 inches of stem and the tap root). Cover with boiling water and cook until tender. Combine all ingredients, except beets, and simmer 15 minutes. Peel beets, cut off ends, and pack into hot Ball jars, leaving 1/2 inch at top. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yield: 6 pints.