12 med. sized beets, washed
Water to cover

Cook until tender

1 c. beet liquid
3 1/2 c. vinegar
1/2 c. lemon juice
2 c. thinly sliced onions
1/3 tsp. dry mustard
2 tbsp. brown sugar
1/3 c. pickling spices

Wash and remove the tops from the beets, leaving 1 1/2 inch of stem on the beet. Place in a kettle. Add water to cover. Cook until tender. Drain; reserving 1 cup of the liquid. Peel and slice the beet. Add the vinegar to the beet liquid, lemon juice, onions, mustard, sugar and spices. Bring to a boil. Add the sliced beets; boil. Turn into sterilized jars, seal. Store in a dark place. Boiling time 5 minutes.