BRINE:

2 c. white vinegar
3 c. sugar
2 c. water
3 cinnamon sticks
Whole cloves, about 10 to 12
2 tbsp. mixed spices (optional)

Cook beets until tender. Peel in cold water, cut off roots and tops. Slice.

Boil brine to dissolve sugar. If mixed spices are used, place them in tied cloth. Place sliced beets in brine and bring to a boil. Heat thoroughly 2 to 3 minutes. Remove spice bag and cinnamon from brine before putting into jars. (I left cloves in brine, but may also tie in cloth for easy removal.) Seal in sterilized jars. Made 6 to 7 pints.