2 c. sugar
2 c. water
2 c. vinegar
1 tsp. cloves
1 tsp. allspice
1 tsp. cinnamon

Select small young beets. Cook until tender. Dip into cold water. Peel off skins. Make syrup and boil 5 minutes. Pour syrup over beets and boil another five minutes. Pack in sterilized jars and seal. A little grated horseradish added to pickled beets give variety. This makes 3 quarts.