3 (16 oz.) cans sm. whole beets
2 c. sugar
2 c. water
2 c. vinegar
1 tbsp. pickling spice
1 tsp. ground cinnamon
1 tsp. salt

Drain juice from 2 cans beets. Place beets in a large bowl. Add one can beets with juice. Set aside. Combine remaining ingredients in a saucepan. Cook until sugar melts. Pour over beets. Cover and refrigerate 4-8 hours. Will keep indefinitely in refrigerator.