Pickled Beets

I've done a lot of canning these past few weeks. Bordering burnout....but I just keep trying to think about how much I'll appreciate it this winter.
Here are the pickled beets I made. They came from my garden! My mom and grandma have made these my whole life...but this was my first try. This is their recipe.

First wash and cut most of the stems and most of the roots (but not all - they are going to peel off anyways).

Boil without peeling until the beets are tender (approx 20 mins. You will know when you stick a fork in them). Transfer to cold water, peel, quarter.



Mix the following together to boiling:

2 C. Sugar

2 C. Water

2 C. Vinegar

1 t. cloves

1 t. allspice

2 T. cinnamon

Wash and boil your cans and lids. Pack the beets into jars, pour mixture over the beets. You should probably stick a knife into the side of the jar to get some of the air out. Seal the jars. For this recipe you do not have to double boil.