Cook beets until almost done. Then slip skin off. If beets are large, cut in fourths.

To a rounded 1 gallon crock of beets add 2 tablespoons of salt. Heat the following ingredients. 2 c. vinegar 2 c. beet juice to make it red 1 1/2 tbsp. pickle spice, done up in cloth

When the liquid is hot, add beets. When beets are hot put in jars and seal. Put in pressure cooker and bring pressure up to 5 pounds and turn off fire. Makes about 11 pints.