For 1 peck beets.

Wash beets and cut tops off leaving 2" of stem. Cover beets in a 10 quart kettle with water and boil until just tender. Place beets into container of cold water and slip off skins. If beets are large you may want to cut into smaller pieces or if beets are small they may remain whole. Make syrup.

In a 10 quart kettle add:

4 c. vinegar
2 c. water
1 c. sugar
2 tbsp. salt

Bring this syrup to a boil and boil 5 minutes. Add beets and boil an additional 15 minutes. Pack beets into prepared jars, fill with syrup leaving 1/2-inch headspace. Fill each jar one at a time and seal, using scalded 2 piece canning jar lids. Process in a boiling water bath for 15 minutes.

Remove jars and cool overnight before storing in a cool dark place for at least 3 weeks before using.