2 c. sugar
2 c. vinegar
2 c. water (use strained beet juice)
1/2 tsp. cinnamon, cloves & allspice
Fresh beets

Wash and cut off tops to about 1 inch of beet. Cook beets until peeling will push off with finger. Skin and top beets. Cut in quarters. Make a syrup of the sugar, vinegar, water and spices. Bring syrup to a boil. Put beets in boiling syrup. Cook about 10 minutes. Place beets in hot jars. Pour hot syrup to cover beets. Top with hot lids and seal.

NOTE: Remove air bubbles by sliding a knife around jar of beets after syrup is added and before sealing.