INGREDIENTS: 10 pounds fresh, small beets, stems removed; 2 cups white sugar; 1 tablespoon pickling salt; 1 quart white vinegar; 1/4 cup whole cloves.

DIRECTIONS: Place beets in a large stockpot with water to cover. Bring to a boil and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain and reserve two cups of the beet water, cool and peel. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add beet water, several whole cloves to each jar. In a large saucepan, combine the sugar, beet water, vinegar and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars and seal the lids.Place a rack on the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch about the tops of the jars. Bring the water to a full boil. Cover the pot and process for 10 minutes.