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Beets, Pickled
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| 9 pounds | fresh beets |
| 1 tsp | whole cloves |
| 1 tsp | whole allspice |
| 2 sticks | cinnamon |
| 2 cups | sugar |
| 2 cups | cider vinegar |
| 2 cups | water |
Clean beets thoroughly, cut greens off 1 inch above beet. Cover with water In large pot. Bring to a boil, cook until fork tender. Cool, remove skin jackets. Cut into bite sized pieces. Place beets in canning jars. Place canning lids into warm water to soften rubber rims. Place spices in a cheesecloth. In large pot combine water, sugar, vinegar and spices and bring to a boil. Simmer 10 minutes. Remove spices, Pour liquid into each jar. Clean rims, place lid on each jar, tighten ring. Place into canner. Cover jars with one inch of water. Bring to a boil. Simmer for 30 minutes. Remove from canner. Leave in cool place until all lids pop. Refrigerate any jars that do not seal. If desired, inspect unsealed jars and start canning process again for unsealed jars.
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