Wash fresh beets and leave about an inch of the top stems so the juice will not cook out so much. I sort the beets according to size and this eliminates overcooking of small beets. Save a few cups of the red water the beets were cooked in. Beets are tender when tested with a fork. Drain off the hot water and cover with cold water. When cool enough to handle, peel the beets with your hands and cut the top stems away from beets. Leave small ones whole, but large beets will need to be quartered. Heat the following mixture until boiling:

3 c. vinegar
1 c. water (red)
4 c. sugar
1/2 tsp. salt
A few of your favorite spices may be added if you desire

Add beets to boiling mixture and simmer for about 20 minutes. Can and seal for storage. This mixture will usually fill 6 to 8 quarts.