1 gallon sm. beets
2 c. sugar
1 long stick cinnamon
1 tbsp. whole allspice
3 1/2 c. vinegar
1 1/2 c. water

Cook beets with roots and about 2 inches of stems left on. Use enough water to almost cover. Cook until tender; dip into cold water, and slip off skins. Put beets in large pot.

Combine all other ingredients, pour over beets; simmer 15 minutes. Pack hot beets into sterilized jars. Cover beets with hot syrup, and seal. Process 10 minutes at simmering temperature, about 180 degrees.