This is my late mother-in-law Vivian Gardner’s recipe. The best results will come from the small, fresh beets you can purchase at any of Baltimore’s local farmers’ markets.
1 gallon or about 30 small beets
Scrub beets. Cut off leaves, leaving 1/2 inch of stems by the beet and leave root. In a large saucepan, cover the beets with water. Add a pinch of salt and bring to a boil. Simmer the beets over moderate heat until tender, about 1 hour. Drain in a colander and let cool slightly. Peel and slice the beets, or if they are very small, you may leave them whole. Pack the beets in sterilized jars.
Syrup
3 cups vinegar
1 cup water
2 cups sugar
1 teaspoon whole cloves
1 teaspoon cinnamon
Bring ingredients for syrup to a boil and cook until sugar is melted. Fill jars with hot syrup, leaving 1/2 inch at the top of the jar for expansion. Wipe jar rim and place hot seal and ring onto jar. Place in hot water bath and process for 10 minutes. Take out of canner and place jars upside down on a towel on the counter. Let cool and store.
