6 lbs. beets
2 tsp. mixed pickling spices
1 c. water
2 sticks cinnamon
4 c. vinegar
1 c. sugar

Cook beets in boiling water until tender and remove skins, roots and tops. Tie spices in cheesecloth bag. Heat vinegar, water, sugar and spices to boiling. Add beets, whole or sliced, and boil 5 minutes. Remove spices bag, pack beets in sterile jars and fill jars with hot liquid. Makes 3 quarts.