Be sure to check out Parts I and II below!

Pack the jars with the slice beets. Be sure to leave a good 1/2" head space in between the beets and the top.  I had 14 pint jars and two jars which fall in between pint and quart.



Collect your tools. Remember to wash the ladle and funnel.



Pop your first batch of rings into the skillet and let them sterilize.



Skim off the cinnamon sticks and some of the allspice.



Don't take all though, you want to eave enough to put one or two in each jar.



Begin filling the jars with the brine. Leave a 1/4" head space.



Once sealed, set them on their heads for 5 minutes before turning them upright. This helps kill any remaining germs on the lids.

 

Enjoy!  My favorite way to have these is, drain the juice off into a saucepan, add a bit of corn starch to thicken the juice, the return the beets to the sauce and serve warm.

Or my Mom likes to warm the beets up in the juice as is, then saves the juice and pops hard boiled eggs into it and lets them pickle in the fridge for a few days.  Not my cup of tea, but lots of folks seem to like them!