Beets
1/2 part vinegar
1/2 part sugar
1 tsp. pickling spice per jar

Cook beets until skins loosen, and fork will go into smoothly. Cool slightly; just enough to touch.

Bring to a boil equal amounts of sugar and vinegar depending on amount of beets prepared, approximately 1 cup per jar needed.

Cut beets into slices and place into hot jars; fill jars with vinegar and sugar mixture and add 1 teaspoon pickling spice for each pint jar. Seal jar making sure any juice has been wiped from rim or lid will not seal properly.