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1 gal. small or medium beets
2 c. sugar
1 long stick cinnamon
1 Tbsp. pickle spice
3 1/2 c. vinegar
1 1/2 c. water

Cook and skin beets. Add sugar and spices to vinegar and water;
simmer for 15 minutes. Add beets; boil for 3 minutes. Pack beets
into jars and cover with boiling syrup. If not enough syrup to cover
beets, add more vinegar. Process 5 minutes in hot water bath.
Tighten lids again.

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