1 tbsp. mixed pickling spice
2 c. vinegar
2 c. sugar
1 tsp. ground cinnamon
1 tsp. salt
4 cans (16 oz.) sliced beets

In a large saucepan, combine vinegar, sugar, cinnamon and salt. Add spices. Bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets and reserved juice into saucepan. Cover and refrigerate overnight. Remove spices.

Yield: 18 to 20 servings.