Pickled Beets

makes about 6 pints

30-40 small beets, unpeeled
(or 15-18 large beets)
2 cups organic cane sugar
2 cups water
2 cups white vinegar
1 tbs cinnamon
1 tsp all spice
1 tsp ground cloves
1 tsp whole cloves

In a large pot cook the unpeeled beets until fork tender (do not overcook), cool and then remove the skins. Slice the beets about 1/4 inch thick or cut into cubes.

In a large saucepan, combine other ingredients. Bring to a boil and simmer for about 10 minutes until all sugar has disolved. Let cool for a bit since the beets are packed cold.

Pack sterile jars with beets.
Quickly pour over beets in the jars, leaving 3/4 inch headspace. Secure sterile lids.
Process in a boiling water bath for 12 minutes and cool on a rack.

From Recipezaar.com