1 gal. sm. beets
3 c. sugar
1 long stick cinnamon
1 tbsp. allspice
4 1/2 c. cider vinegar

Cook and skin beets. Add sugar and spices to vinegar. Simmer 15 minutes. Add beets. Boil 5 minutes. Pack beets into hot jars. Cover with boiling syrup. If not enough syrup, add more vinegar. Seal. May be kept in a covered jar in the refrigerator for 2-3 weeks.