3 1/2 qts. small fresh beets
2 c. sugar
3 1/2 c. vinegar
1 1/2 c. water
1 tbsp. whole allspice
1 1/2 tsp. salt
2 (4 inch) sticks cinnamon

Wash beets. Remove all but 2 inches of the stems. Place in large kettle. Cover. Bring to boil, reduce heat and simmer until tender. Cool. Remove stems and root and skin. Combine remaining ingredients in saucepan. Boil 5 to 10 minutes. Pack beets in 6 pint jars.

Remove cinnamon sticks from syrup. Pour boiling syrup on beets leaving 1/2 inch headspace. Cover with metal lids and screw bands tight.