Spiced Pickled Beets

Spiced Pickled Beets

6 quart basket of long young beets 1" to 1 1/2" 

2 cups vinegar

2 cups cold water

2 cups sugar

1 tsp salt

1 tsp ground allspice

2 tbsp whole cloves

Cheesecloth

4 quart jars

Scrub beets and slice leaving 1 to 2 inches of stem and roots. Cook in a large pot of boiling water until just tender. Dip in cold water, remove stem and slice to desired size.  

Sterilize jars and pack tightly with sliced beets. 

In a saucepan combine vinegar, water and sugar. Place spices in cheesecloth tie tightly. Add to saucepan, bring to a boil and boil 5 minutes. Remove spice bag, pour syrup over beets and seal. 

Bake in a hot water bath for 15 minutes in a 350 degree oven.