Recipe(tried): UKRAINIAN Pickled Beets

These pickles are very elegant when baby beets are used. For a superior flavor, let the spices remain in the syrup overnight.

Small Beets
1 tablespoon whole cloves
1 tablespoon mustard seed
1 tablespoon whole allspice
1 stick cinnamon
2 cups water
2 cups vinegar
1 1/2 cups sugar
1 tablespoon coarse salt

Use small, young beets. Cut off the stems 1 inch above the beets and leave the roots intact. Wash the beets thoroughly and cook in boiling water to cover until tender. Drain and cover with cold water. Slip off the skins and cut of the roots and stems.

Place the spices in a loose cheesecloth bag and tie it.

Make a syrup of the water, vinegar, sugar, and salt; boil the spices in it gently for 10 minutes. Let stand for several hours or overnight. Remove the spice bag, bring the syrup to a boil, add the beets to it, and then simmer for 10 to 15 minutes. Pack the beets in sterilized sealers, cover with the syrup, and seal. Store in a cool, dark place.