1 gal. small beets or sliced or quartered larger beets
2 c. sugar
1 long stick cinnamon
1 Tbsp. whole alspice
3 1/2 c. vinegar
1 1/2 c. water.

1. Cook beets with roots and about 2 inches of stem until tender. Use enough water to cover. Dip into cool water and peel.

2. Combine sugar, spices, vinegar and water in a large preserving kettle. Add beets and simmer 15 minutes.

3. Pack beets into hot, sterilized jars and cover with boiling hot syrup. Seal.