2 lbs. beets, cooked and peeled

BRINE:

1/2 tsp. salt
2/3 c. sugar
1/3 c. cider vinegar
1/3 c. water
6 cloves
6 cinnamon sticks

Cook brine over low heat. Bring to a boil. Add beets, simmer about 30 minutes. Put in pint or quart jars and process in boiling water bath.