2 lb Beets
2 c Sugar
2 c Water
2 c Cider vinegar
1 Thinly sliced lemon
1 tb Cinnamon
1 ts Cloves
1 ts Allspice
Wash beets and leave at least one inch of stems. Cook in water with a little bit of salt.When tender drain and cover in cold water and remove skins. Slice or cube as desired. SYRUP:Mix all the other ingredients in saucepan and bring to a boil, add the beets and bring to a boil again, Put beets in bottles and pour syrup over. Very Good , Recipe from New Brunswick Women’s Cook Book and these beets can be eaten the same day, no need to set like other pickles.