3 qts. cooked, peeled beets (about 24 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

Combine all ingredients except beets in a large pot. Simmer 15 minutes. Pack beets (sliced) into hot jars. Remove cinnamon, bring pickling liquid back to a boil, pour over beets; leave 1/4 inch headroom. Remove air bubbles (slide knife down sides of jar). Adjust caps. Process 15 minutes in boiling water. Take out and adjust tops and cool. Makes about 6 pints. Store in cool, dry place.