3 qt. beets, sliced
1 tbsp. allspice, whole
2 cinnamon sticks
2 c. sugar
1 1/2 tsp. salt
3 1/2 c. vinegar
1 1/2 c. water

Wash beets. Leave 2 inch stem and taproots. Cover with boiling water and cook whole until tender.

Drain; peel and slice. Loosely tie allspice and cinnamon sticks in a clean, thin, white cloth. Combine sugar, salt, vinegar and water and spice bag. Bring to a boil. Add beets. Bring to a boil and boil 5 minutes.

Remove spice bag. Pack beets into hot jars. Cover with hot cooking liquid, filling to 1/2 inch from top. Adjust jar lids. Process in boiling water for 30 minutes. Yield 6 pints.