3 qts. peeled, cooked sm. beets
2 c. sugar
2 sticks cinnamon
1 tbsp. whole allspice
1 1/2 tsp. salt
3 1/2 c. vinegar
1 1/2 c. water

To cook beets: Wash and drain beets. Leave 2 inches of stems and the tap roots. Cover with boiling water and cook until tender. Combine all ingredients, except beets; simmer 15 minutes. Pack beets into hot jars, leaving 1/4 inch head space. (Cut larger beets in half if necessary.) Remove cinnamon from liquid. Bring liquid to boiling. Pour over hot beets, leaving the 1/4 inch head room. Remove air bubbles. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yield: Approximately 6 pints.