Pickled Beets - cooking recipe

Ingredients

beets
1 c. sugar
1 c. vinegar
1 tsp. allspice

Preparation

Select young, tender, sweet beets.
Trim off tops, leaving 1-inch of stem.
Leave stem and top root to prevent bleeding and loss of color.
Wash thoroughly.
Cover with boiling water and cook until done (when fork slips in easily).
Remove skins and roots.
Small beets may be left whole.
Place beets in mixture of sugar and vinegar.
Bring to boil.
Place in pint jars.
Add allspice to each pint jar.
Be sure liquid covers beets.
Seal with new lids and rings that have been in boiling water.