3 qt. (about 24) small, young beets
2 c. sugar
2 c. water
2 c. vinegar
1 tsp. cloves
1 tsp. allspice
1 tsp. cinnamon
1 thinly sliced lemon
1 tsp. salt

Wash beets, leaving about 2 inches of stem. Cook beets until tender. Dip into cold water and peel off skins.

Combine sugar, water, vinegar, spices, lemon and salt. Pour over beets and simmer for 15 minutes. Pack into sterilized jars and seal.

Yield: About 6 pints.