Pickled Beets - cooking recipe

Ingredients

1 gal. small or quartered large beets
2 c. sugar
1 long stick cinnamon
1 Tbsp. whole allspice
3 1/2 c. vinegar
1 1/2 c. water

Preparation

Cook beets with roots and about 2-inches of stem left on, until tender.
Use enough water to cover.
Dip into cold water and peel.
Combine sugar, spices, vinegar and water in a large preserving kettle.
Add beets and simmer 15 minutes.
Pack into hot, sterilized jars and cover with boiling hot syrup; seal.