SYRUP:

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

Select small young beets. Wash; leave 3 inches of tops on and roots. Cook until tender, then remove skins. Put into cold water. Remove skins, top and roots. Boil beets 10 minutes in syrup and then pack hot into jars and seal them.