3 qts. sm. beets, cooked and peeled
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

Wash and drain beets; cover with water and cook. The skins will slip off easily. Leave 2 inches of stems and taproots while boiling. Cook until tender, only a few minutes.

Combine all ingredients except beets. Simmer 15 minutes. Pack beets into jars. Remove cinnamon. Pour boiling liquid over beets. Seal and process in hot water bath for 30 minutes. Yields 6 pints.