Pickled beets provide lively color as well as lively taste.
To cook beets, wash and drain them, leaving 2 inches of stems and the taproots. Cover with boiling water and cook until tender. Set aside. Combine remaining ingredients and simmer for 15 minutes. Pack beets into jars, leaving ½-inch headspace, cutting large beets in half if necessary. Remove cinnamon sticks from brine. Bring brine to a boil and pour over beets, leaving ½-inch headspace. Cover and process for 30 minutes in a boiling-water bath.