2 lb. fresh beets
2 c. sugar
2 c. vinegar
2 c. beet juice

Thoroughly clean beets, place in a large pan and cover with water. Cook until tender. Save beet juice. Run beets under cold water and skin pops off easily with your fingers. Cut beets and pack into sterilized canning jars. Bring sugar, vinegar and beet juice to a hard boil, pour over the beets and seal the jars.