1 gallon beets
2 c. sugar
1 long stick cinnamon
3 1/2 c. vinegar
1 tbsp. allspice (opt.)
1 1/2 c. water (can add more if brine tastes too strong for you)

Cook beets with skins on. Cool enough to handle. Cut off stem and tip of tap root, then the skin will slip right off. Dice (if beets are large) or slice (if beets are small).

Bring all the other ingredients to a boil, then simmer for 15 minutes. Add the beets and bring to a boil and boil for 5 minutes. Pack immediately into hot, sterilized jars. Cover with boiling brine. Seal.