3 1/2 lbs. fresh beets (24 sm.)
2 c. white vinegar
2 tbsp. salt
6 whole cloves
1 cinnamon stick

Remove leaves from beets, leaving 1 inch of stem. Wash well. Cook in boiling water until tender. Peel and slice beets. Save 1 cup beet juice. In kettle combine juice, vinegar, sugar, salt and spices (tied in cloth bag). Heat to boiling. Fill clean jars with beets, then liquid to 1/2 inch of top. Seal well.