|Beets||4 Quart, tops removed and scrubbed well (medium size)|
|Vinegar||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Cinnamon stick||3 Inch (1 whole)|
|Whole cloves||1⁄2 Teaspoon|
Cook beets until just tender. Slip off skins. Combine vinegar, water, sugar, spices (tied in a bag), and salt. Simmer 15 minutes. Add beets and simmer 5 minutes longer. Pack beets in hot canning jars. Bring syrup to a boil; remove spice bag, then pour syrup over beets. If you run a little short of syrup, fill jar with hot vinegar. Adjust lids and seal. Process in water bath or steam canner 30 minutes.