2 cups sugar
1 Tbsp. whole allspice
1 ½ tsp. salt
2 sticks cinnamon
3 ½ cups cider vinegar
1 ½ cups water
3 quarts peeled, cooked, small beets
To cook beets: Wash and drain beets. Leave 2 inches of stem and the tap roots on. Cover with boiling water and cook until tender. Peel. To make pickles: Combine all ingredients above except beets; simmer for 15 minutes. Pack beets into hot, sterilized jars, leaving ½ inch headspace. Cut larger beets in half, if necessary. Remove cinnamon from mixture, then bring mixture to a boil. Pour boiling liquid mixture over beets, leaving ½ inch headspace in jars. Put lids and rings on and process in boiling water bath for about 30 minutes. Makes about 6 pints.
Rachel Bartlett gave me this recipe.