Ingredients

• 30 beets (aprox)
• 2/3 cups water
• 4 cups sugar
• 4 cups vinegar
In each pint jar place
• 1/2 tsp pickling salt
• 1/2 a cinnamon stick
• 4 whole cloves
• 2 allspice berries

Instructions

1. Wash beets and cut tops off leaving 1 inch of stem on.
2. Place in a large pot and cover with water. Boil until tender.
3. Drain and let cool until comfortable enough to handle. Slip stem and skins off.
4. Slice into 1/4 inch rounds, or leave whole if small.
5. Add salt, cloves, berries and cinnamon to each jar. Add sliced beets.
6. Combine water, sugar and vinegar and bring to a boil.
7. Pour over beets, leaving 1/2 inch head space.
8. Release air bubble, wipe rims, add lids and process in a water bath canner for 30 min for pints 35 min for quarts.
9. Let sit for 6 weeks for flavor to fully absorbed.