2 c Sugar
2 c Water
2 c Cider vinegar
1 ea Thinly sliced lemon
1 ts Cinnamon
1 ts Cloves
1 ts Allspice
~——— SYRUP: Wash Beets and leave a 1″ stem. Cook with a little salt until tender. Drop in cold water to slip off skins. Slice or cube. Bring syrup to a good boil, add beets and boil again. Pack in sterile jars with syrup and seal immediately.