Cook until tender, cool under water. Slip skins and slice. About 12 small beets or about 3 pints.

Make a brine of:

1 cup water
1 cup vinegar
1/2 tsp. canning salt

Bring to boil. Put 1 tablespoon pickled spices in a bag and boil with liquid or else use cinnamon sticks and whole cloves. Put beets into brine to heat up until boiling. Transfer into jars leaving 1/2 inch headspace and adjust caps.

Optionally, if you prefer not to have the spice in a cheesecloth bag for easy removal, you can leave the spices in the brine. Use any combination of above spices.

Makes about 3 pints.

Process in a boiling water bath for 10 minutes.

HINT: Leave 1 1/2 inch stem on beets when first cooking to prevent them from bleeding when boiled.