Pickled Beets - cooking recipe

Ingredients

2 cans beets (16 oz.)
1 1/2 c. sugar
3/4 c. vinegar
2 to 3 cinnamon sticks

Preparation

Drain beets; reserve juice in saucepan.
Add all ingredients but beets to reserved juice.
Heat to boiling, stirring constantly.
Pour over beets.
Cool.
Cover.
Refrigerate at least 8 hours.
Makes 3 cups.