Cut tops off beets, leaving 3 inches of stems on beets. Wash well and cook until tender. Save the water for canning solution. Slip the skins off beets and cut in desired shape.

DRESSING:

2 c. sugar
1 c. vinegar
3 c. water from cooled beets
Pickling spices to taste

Put beets in solution and cook 2 to 3 minutes. Pack in jars and seal. Cold pack 5 to 10 minutes.