Pickled Beets

(Courtesy of Better Homes and Gardens)

Ingredients:
3 lbs. small whole beets (about 2 inches in diameter)
2 c. vinegar
1 c. water
1/2 c. sugar
3 inches stick cinnamon
1 tsp. whole allspice
6 whole cloves

Directions:
Wash beets.  Cut off beet tops, leaving 1 inch of stems; trim root ends.  Do not peel.  In a large saucepan cook beets in enough boiling, lightly salted water to cover about 25 minutes or until tender; drain.  Cool beets slightly; trim off roots and stems.  Slip off and discard the skins; quarter beets.

In a medium stainless steel, enamel or nonstick heavy saucepan combine vinegar, the 1 c. water and sugar.  For a spice bag, place cinnamon, allspice and cloves in the center of a double-thick, 6 inch square of 100 percent cotton cheesecloth.  Bring up the corners; tie closed with clean kitchen string.  Add spice bag to saucepan.  Bring to boiling, stirring to dissolve the sugar; reduce heat.  Simmer, uncovered, for 5 minutes.  Remove and discard spice bag.

Pack beets into hot sterilized half-pint canning jars, leaving a 1/2 inch headspace.  Pour hot vinegar mixture over beets, maintaining the 1/2 inch headspace.  Wipe jar rims; adjust lids and screw bands.

Process filled jars in a boiling water canner for 30 minutes (start timing when the water returns to boiling).  Remove jars from canner; cool on wire racks.

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