This is another recipe from Harold’s aunt.
Cook beets about 15 minutes. Skin the beets and then slice, or chunk. Pack the beets into pint jars.
In a pot, bring the following to a boil:
1 cup vinegar
1 cup water
1 cup sugar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/8 tsp. cinnamon
Once this comes to a boil, pour over the beets in the pint jars. Wipe the rims down, put lids on them, and water bath for 30 minutes. This brine will do a little over three pints.