1 gallon small beets (or large beets, sliced)
1 1/4 cup honey
1 long cinnamon stick
3 tbsp pickling spices (in cheesecloth bag)
5 cups vinegar (apple cider)
Cook beets with roots and about 2 inches of stem in water. Cook until tender, dip beets in cold water and slip off skins. I using large beets, slice them so they will fit in pint jars easily. Put beets in large preserving kettle. Combine other ingredients and pour over beets. Simmer for 15 minutes. Pack in sterilized jars. Cover beets with boiling syrup and seal. Process 10 minutes in boiling water bath.