PICKLED BEETS

3 quarts cooked and peeled beets
(or use canned beets)
2 cups sugar
3 cups vinegar
1 cup water
1 1/2 teaspoons salt
1 tablespoon whole allspice
1 teaspoon whole cloves
1 stick cinnamon
1 bay leaf
Combine 2 cups sugar, 1 cup water, 3 cups vinegar and 1 1/2 teaspoons salt in saucepan. Put 1 tablespoon whole allspice, 1 teaspoon whole cloves, 1 stick cinnamon, 1 bay leaf in a square of cheesecloth and tie with a string. Add to vinegar mixture. Bring vinegar mixture to a boil. Cover and simmer for 15 minutes.
Pack beets (sliced, diced or small whole beets) into hot sterilized jars. Fill to within 1/2 inch of top of jar.
Remove "bag" of spices from syrup. Pour syrup over beets, filling to within 1/2 inch of top. Seal at once.
Process in boiling water bath for 30 minutes. Remove and cool in a place free from drafts. Let set for 24 hours before storing. Store in cool place.