Pickled Beets

Cook small beets until tender. Cold-dip and slip skins. Make a pickling syrup of 2 cups sugar, 2 cups water, 2 cups vinegar, 1 lemon sliced thin, 1 Tbsp. cinnamon, 1 tsp. cloves, 1 tsp. allspice. Cover beets with mixture and simmer for 15 minutes. Seal in clean hot jar.

Golden wax beans or small carrots may be pickled the same way.