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2530 small beets {about the size of golf balls}
3 1/2 cups white distilled vinegar
2 cups sugar
1 1/2 cups water
1 1/2 teaspoons salt
1 tablespoon whole allspice
2 small cinnamon sticks


  1. Wash beets, trim the tops, and cook {about 15 minutes}in a large stock pot filled 3/4 full with water.
  2. Drain beets, and carefully peel.
  3. Bring vinegar, sugar, water salt allspice, and cinnamon to a boil, reduce heat.
  4. Simmer the mixture for 15 minutes.
  5. Remove cinnamon sticks and pack beets into hot jars, leaving about 1/4 inch head space.
  6. Ladle hot liquid mixture over beets leaving about 1/4 inch head space.
  7. Remove any air bubbles, add two-piece caps, and process pints and quarts for 30 minutes in a boiling water canner.
  8. Remove from the canner and cool on a towel in a draft-free location.