1/2 bushel sm. beets
2 1/2 c. sugar
2 1/2 c. vinegar
2 1/2 c. water (beet juice)
1 tbsp. salt

Thoroughly wash beets. Cut the tops of the beets, leaving 1 to 2 inches on beet so it won't bleed. Boil for 1 1/2 hours until tender. Drain and save beet water. Skin beets, cut in half and place in pint jars, packing them tight. Mix beet juice, sugar, vinegar and salt. Pour over beets to neck of jar and seal. If the beets are hot enough, the jar should seal. If not hot enough, pour beets and juice in pot and bring to a boil, put in jars and seal. Yield: 18 pints.