3 qt. 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" 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" head space. (Cut larger beets in half, if necessary.) Remove cinnamon. Bring liquid to boiling. Pour boiling hot, over beets leaving 1/4" head space. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yield: about 6 pints.