6 pt. cooked beets (cut in pieces as desired)
1 1/2 tsp. pickling salt
2 c. sugar
3 1/2 c. vinegar
1 1/2 c. liquid from the beets when boiled (or use water)
2 sticks cinnamon

Wash and drain beets. Cover with boiling water and cook until tender. Remove skin, stem and root ends. Cut in pieces as desired. Add sugar, salt, cinnamon and water to vinegar; simmer 15 minutes. Add cooked beet pieces to the syrup. Pack beets in jars and add the liquid boiling hot over the beets and seal.