Pickled Beets

4 quarts small beets
3 cups vinegar, more if needed
2 cups water
2 ½ cups sugar
2 teaspoons allspice
3 inch stick of cinnamon
½ teaspoon whole cloves
1 teaspoon salt
Hot sterilized jars and lids

1. Cook the beets until just tender.  Slip off the skins.
2. Combine vinegar, water, sugar, spices, and salt.  Bring to a boil and simmer 15 minutes.
3. Add the beets to the vinegar and simmer 5 minutes longer.
4. Pack the beets into hot sterilized jars.  Bring the vinegar to a boil and pour over beets.  If there is not enough vinegar mixture to cover, add hot vinegar. 
5. Seal immediately.  Makes about 4 quarts.