3 qt. or 12 lb. raw beets
3 c. cider vinegar
2 c. white sugar
1 c. light brown sugar
2 c. water
2 tbsp. mixed pickle spice
2 (1 inch) pieces stick cinnamon
2 tbsp. pickling salt

Cook beets and slip off skins. Cut or slice as preferred. Mix other ingredients and bring to a boil; cover and boil 5 minutes. Add drained cooked beets. Cover and boil quickly 8-10 minutes. Spoon into hot sterile glass jars; pour hot mixture over them. Seal at once. Let stand a month or more before using. (I process the sealed jars 10 minute in boiling water bath.)