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.