6 1/2 lbs. beets
3 c. cider vinegar
4 c. sugar, or to suit taste

Choose bright red beets, as nearly the same size as possible. If some are much larger than others, the larger ones may be cut in halves after cooking and peeling. Cut off tops of beets to leave about 3" of stem. Wash carefully through 2 or 3 waters to remove all soil from beets and stem; rub with hands, never with a brush which might break the skin and permit loss of color through "bleeding". The tap root should also be left unbroken.

Place beets in a large kettle and boil slowly until tender, 35 minutes to 1 hour, depending on size and tenderness of beets). When done, drain and cool just enough so they can be handled. Slip off skins and stems. Return, while still warm to the cleaned kettle, and add vinegar and sugar. If vinegar is stronger than 4% acidity, more sugar may be added to give the right flavor. Heat just to simmering, the pickling syrup and barely cover beets, which should take on an oily appearance. Pack the hot beets into hot sterile jars and pour the hot syrup over them, so it just covers the beets in each jar. Seal immediately. Makes 6 pints. Chill before serving.