Categories: Vegetables 
      Yield: 6 servings 
  
      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.