Ready to slap on the lids and ring and make a trip into the water bath canner. I picked the beets this morning and this afternoon have made 3 pints of pickled beets. I made a solution with 1 1/2 cups of vinegar, 1/2 cup water, and 1/2 cup of sugar. I added a tablespoon of pickling spice, 2 allspice berries, three cloves, and one cinnamon stick to each sterilized jar. Then, I packed the beets into the jar and poured on the vinegar solution. The jars then went into the canner and as soon as it came to a boil the jars the timer was set for 30 minutes. Now that they have come out of the canner I can smell the lovely aroma of the beets and their spices.