Sweet Pickled Beets

This recipe is delicious even if you don't like beets! I recommend getting a mandolin or something fo quick slicing. It would have made this canning experience a lot quicker. I know that if I try this recipe again I will definitely invest in some kind of slicing device!
Ingredients

5 lbs of 1-2 inch beets
2 cups sugar
2 cups water
2 cups cider vinegar (5% acidity)
1 teaspoon whole cloves
1 teaspoon whole allspice
2 (2-inch) cinnamon sticks

Wash beets, trim tops. Place whole beets in an 8 to 10 quart saucepan and cover beets with water. Cook over medium-high heat until skins slip off easily, approximately 15 minutes.

Drain and discard liquid. slip off skins and slice beets. Tie spices in spice bag or cheesecloth. In a 4 to 6 quart saucepan, combine all remaining ingredients. Bring to a boil over medium-high heat. Remove spices. Immediate fill hot jars with beets, leaving 1/2 inch head space. Pour hot vinegar mixture over beets, leaving 1/2 inch head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.

 

Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 30 minutes.