Recipe(tried): Pickled Beets

For about 3 quarts of beets (24 small)--I do the same proceedure as Joy, but my
brine is 2 C. granulated sugar, 2 sticks cinnamon, 1 T. cloves or Alspice (your
choice--sometimes I use a mix of both and leave out the cinnamon). 1 1/2 tsp.
salt, 3 1/2 C. white vinegar, 1 1/2 C. water. Combine all ingredients except
the beets in a large pot. Simmer for about 15 minutes. pack beets into hot
sterilized jars, leaving 1/4 in. headspace. Bring brine to a boil and pour
carefully over beets, leaving 1/4 in. headspace. Remove air bubbles. Adjust
caps. Processs pints and quarts 30 min. in boiling water bath. Yield: 6 pints
I've also done the same and not canned them, but I simmer the cooked beets
along with the syrup once the sugar is disolved. These I keep in the
refrigerator in a well-covered jar.