3 1/2 c. vinegar
1 1/2 c. water
3 qt. peeled, cooked sm. beets
2 c. sugar
1 tbsp. whole allspice
1 1/2 tsp. salt
2 sticks cinnamon

Wash and drain beets. Cover with boiling water and cook until tender. Combine all ingredients, except beets into hot jars, leaving 1/2 inch headspace. Remove cinnamon. Bring liquid to boiling. Pour, boiling hot, over beets, leaving 1/2 inch headspace. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yield: about 6 pints.