2 cups sugar
1 tablespoon whole allspice
1 1/2 teaspoons salt
2 sticks cinnamon
3 1/2 cups distilled white vinegar
1 1/2 cups water
3 quarts small beets

Wash beets. Leave roots and 2 inches of stems so they won't bleed. Cook until tender, slip skins and trim off stems.
Combine the rest of the ingredients. Simmer for 15 minutes.
Pack beets into clean hot jars. Cut larger beets in half.
Bring liquid back to boiling and pour over beets. Seal and process in boiling water bath for 30 minutes.