Pickled Beets - cooking recipe

Ingredients

enough fresh beets to fill a 3 to 4 qt. pot
2 c. sugar
2 c. water
2 c. white vinegar
1 tsp. cloves
1 tsp. allspice
1 tsp. cinnamon

Preparation

Cook beets.
When tender, drain and remove peelings.
Mix remaining ingredients and pour over beets and boil about 10 minutes.
Place in sterile quart canning jars, filling jars to about 1-inch from the lip of jar, work out air bubbles and seal. If properly sealed, beets have an indefinite shelf life. Refrigerate after opening.