Pickled Beets

From the kitchen of: Dawn Corbin
1/2 bushel small, young beets

Syrup:
2 c. sugar
2 c. water
2 c. vinegar
1 tsp. cloves
1 tsp. allspice
1 Tbsp. cinnamon

Cook beets until tender. Dip into cold water, and peel off skin. Combine all ingredients for syrup. Pour syrup over beets and boil 10 minutes. Pack in hot sterilized jars and seal. Process 30 minutes with hot water bath.
Best if not opened for a month.
If you don't like the texture with the spices in them, you can pour liquid off beets into another container. Then strain the liquid through a fine tea strainer or cheese cloth. Then pour it back into the beets.
Yellow Beans:
use this recipe only add one whole clove to each quart. Process 5 minutes hot water bath, and eliminate cinnamon or allspice.