Lemony Pickled Beets
From:	Renee-Solange, Canada

8 cups [2 L] small beets 2 cups [500 mL] sugar 2 cups [500 mL] water 2 cups [500 mL] vinegar 1 teaspoon [5 mL] allspice 1 lemon, thinly sliced 1 tablespoon [15 mL] cinnamon 1 teaspoon [5 mL] ground clove Sterilized jars	Boil beets until just tender; immeditely plunge beets into cold water. Peel and then transfer beets into a casserole; reserve. To warm-up syrup over low heat, completely melt sugar into water; then add vinegar, allspice, lemon slices, cinnamon and ground clove. Bring to a boil. Pour boiling syrup over beets; simmer for 15 minutes. Pour into sterilized jars and seal.