Diane Watkins
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
Cook the beets until just tender. Slip off the skins.
Combine vinegar, water, sugar, spices, and salt. Bring to a boil and simmer 15 minutes.
Add the beets to the vinegar and simmer 5 minutes longer.
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.
Seal immediately, hand tighten bands.
Process for 10 minutes in a boiling water bath.
Makes about 4 quarts.
