Yield: 6 pints
| Measure | Ingredient |
|---|---|
| 3 quarts | Peeled cooked beets about 24 |
| 2 cups | Sugar |
| 2 eaches | Sticks cinnamon |
| 1 tablespoon | Whole allspice |
| 1½ teaspoon | Salt |
| 3½ cup | Vinegar |
| 1½ cup | Water |
Combine all ingredients, except beets, in a large sauce pot. Simmer 15 minutes. Pack beets into hot jars, leaving ¼ inch head space. Cut larger beets in half if necessary. Remove cinnamon. Bring pickling liquid to a boil. Pour hot liquid over beets, leaving ½ inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 30 minutes in boiling water bath.;;