This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
If possible, use small, whole beets. If you have only mature-sized beets, cook until tender, cool and slip skins off. Then, either slice or cut into wedges or strips.
Prepare a syrup of 2 cups of white sugar, 2 cups of white vinegar, 2 cups of water, and place 1 teaspoon of whole cloves, 1 teaspoon of whole allspice and 1 tablespoon of cinnamon bark in a muslin square of cloth and tie shut. Place on the syrup and bring to a boil. Allow to simmer while you cover the beets that you have placed in jars. Cover the beets with the syrup and seal.
Place the jars in a hot-water bath, bring to a boil and process for a half hour. This recipe should take care of at least six pints of cooked beets. If you like spices in your beets, just add when preparing the syrup.
Please read the Safe Canning & Food Preservation section if planning on canning this recipe.