2 c. sugar
1 tbsp. whole allspice
1 1/2 tsp. salt
2 sticks cinnamon
3 1/2 c. vinegar
1 1/2 c. water
3 qts. sm. beets

Wash and drain beets. Leave 2 inch stem and the top roots. Cover and cook until tender. Combine all ingredients, except beets. Simmer 15 minutes. Pack beets into hot jars 1/2 inch head space. Remove cinnamon. Bring liquid to boiling. Pour boiling hot over beets to 1/2 inch head space. Adjust lids and process pints and quarts 30 minutes in boiling water bath.