Select small, young tender beets; cook until tender. Dip into cold water. Peel off skin. Make Syrup.

SYRUP:

2 cups water

2 cups sugar

2 cups vinegar

1 teaspoon cloves

1 teaspoon allspice

1 tablespoon cinnamon

Boil syrup; pack hot jar with skinned beets. Pour hot syrup over beets. Remove air bubbles.  Put lid and ring on jar. Turn jar upside down for 10 minutes. Turn jar over. If lid doesn’t seal, then put it into a pan, upside down with 1 inch of water. Boil hard and it should seal lid.