Spiced Beets

Ingredients:

• 35 to 40 small beets or 15 large beets
• 2 cups sugar
• 2 cups water
• 2 cups white vinegar
• 1 teaspoon ground cloves
• 1 teaspoon whole allspice
• 1 tablespoon ground cinnamon
• 1 teaspoon whole cloves

Directions:

• In a kettle, cook the beets until tender. Dip in cold water and peel off the skins. Slice 1/4 inch thick or cut into quarters if using smaller beets.
• Pack tightly (snug but not bruising each other) into canning jars.
• In a large saucepan, combine the sugar, water, vinegar, ground cloves, allspice, cinnamon, and whole cloves.
• Boil for 10 minutes and pour at once over the beets, leaving a 3/4-inch headspace (the liquid should go no farther than the shoulder of the jar).
• Process in a boiling-water bath for 12 minutes.
• Remove immediately and cool on a rack.