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

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 Ball jars, leaving 1/2 inch head space. (Cut larger beets in half, if necessary.) Remove cinnamon.

Bring liquid to boiling. Pour, boiling hot, over beets, leaving 1/2 inch head space. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yield: 6 pints.