Bring the mixture to a boil and stir until the sugar has dissolved. Peel beets by applying pressure against the skin of the beet with your fingers. Ingredients 3 pounds small fresh beets 2 cups sugar 2 cups water 2 cups cider vinegar 2 cinnamon sticks 3 inches 1 teaspoon whole cloves 1 teaspoon whole allspice. Ready in 1 h 45 m in a large pot mix the white vinegar sugar water cinnamon salt and cloves together. Simmer uncovered for 5 minutes.
Stir in the beets and simmer until tender 15 to 20 minutes. Add onions sugar cinnamon stick mustard seed allspice cloves salt vinegar and water to a large pot and bring to a boil. Turn down the heat to low and cook for 6 minutes. Meanwhile add the vinegar sugar and spices to the pot and bring to a boil. In a saucepan bring the vinegar water bay leaf clove pepper and salt to a boil.
While the beets are cooling combine the white distilled vinegar sugar beet water and pickling salt in a saucepan and bring to a boil stirring occasionally and then reduce to a simmer. Drain the beets and remove them from the pot to let cool until you can comfortably handle them. Remove from the heat. While the beets are cooling combine the white distilled vinegar sugar beet water and pickling salt in a saucepan and bring to a boil stirring occasionally and then reduce to a simmer. Stir in the beets and simmer until tender 15 to 20 minutes.
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