2 (1 lb.) cans beets, sliced
1 1/2 c. sugar
3/4 c. vinegar
2 - 3 cinnamon sticks

Drain beets, reserving liquid in small saucepan. Add sugar, vinegar and cinnamon sticks to the liquid. Heat to boiling, stirring constantly. Pour over the beets. Cool. Refrigerate at least 8 hours before using. Pickled beets last a long time and do not have to be eaten immediately. Makes 3 cups.