Aunt Ida's Spiced Pickled Beets

Ingredients

• 2 lb. beets
• 2 cups cider vinegar
• 2 cups sugar
• 2 cups water
• 1 tbsp. salt
• 1 tbsp. ground allspice
• 2 tbsp. whole cloves

Directions

1. Wash beets and cut off tops leaving 1/4" of stem. Do not cut the roots (so beets will not bleed quite so much). Cook beets in boiling salted water until tender. Remove and place beets in cold water.

2. Remove skins, stems and roots and slice larger beets in smaller pieces. In the meantime wash and rinse jars and rings. You can use the dishwasher to wash the jars and leave them in until you are ready to use them. Boil seals and screw lids for 5 minutes with 1 tsp. sugar.

3. Tie salt, allspice and cloves in a cheesecloth. Combine remaining ingredients in a saucepan with the spices. Bring sauce to a boil and boil for 5 minutes. Remove spice bag and keep sauce hot until needed.

4. Place beets in sterilized jars. Pour syrup over beets to completely cover them leaving 1/2" space at top of jars. Place jars in water bath with enough water to cover them by 1/2" and bring water to a boil. After water comes to a boil continue cooking for another six minutes. Remove jars and allow to cool. Mark the date and store them in a cool dark place.