Pickled Beets (Sweet)

This is today's harvest (6/24/12)
 I made 5-1/2 pints of pickled beets and 2 pints of green beans.

This recipe came out of a Kerr cookbook

Select small, young beets. Wash. Leave 3 inches of tops on and roots. Cook until skins slip easily (about 15 minutes) Put in cold water. Remove skins, tops and roots.
If I have some large beets I either slice them or cut them into chunks.

Pack beets into jars to within 1/2 inch of top.

Syrup:
Bring to a boil:

2 cups of sugar
2 cups water
2 cups vinegar
1 teaspoon cloves
1 teaspoon allspice
1 tablespoon cinnamon.

Pour boiling syrup over beets.

Process 30 minutes in Boiling Water Bath.