Pickled Beets

Ingredients

• 8 pounds beets fresh
• 1 teaspoon ground allspice 
• 1 tablespoon ground cinnamon 
• 1 teaspoon ground cloves 
• 4  lemons sliced
• 2 cups sugar 
• 3 cups water 
• 3 cups vinegar white

Equipment

• sauce pan
• dutch oven

Directions

1. Cook beets in water to cover in a large Dutch oven over medium-high heat 30 to 35 minutes or until tender.
2. Drain and peel. (If beets are too large for jars, cut into pieces.)
3. Bring 3 cups water and next 6 ingredients to a boil in a large heavy saucepan. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes.
4. Pack hot beets loosely into jars, filling to 1/2 inch from top. Cover beets with hot syrup.
5. Remove air bubbles; wipe jar rims. Cover at once with metal lids; screw on bands.
6. Process in boiling-water bath 30 minutes.