2 cans (16 oz. each) sliced beets

1 ½ cups sugar

¾ cup vinegar

2 (3 inch) cinnamon sticks

Drain beets, reserving liquid in a small saucepan.  Add sugar, vinegar and cinnamon sticks to reserved liquid.  Heat to boiling, stirring constantly.  Pour over beets; cool.  Cover; refrigerate at least 8 hours.  To serve, remove beets with a slotted spoon.