2 qt. vinegar (brown cider)
2 c. water
4 1/2 c. sugar
1 heaping tbsp. salt
1 tbsp. regular mixed pickling spices (in net bag)

Cook and peel beets (cook approximately 60 minutes) until knife-tender, but don't check very often because they will bleed and be dry. Dip into cold water and peel. Slice and put into jars.

Heat vinegar, water, sugar, salt and pickling spices to a boil. Put hot beets in hot jars; remove hot spices and then pour hot liquid over beets. Dip hot lids in boiling water and put on the jars and fasten tight. They should seal overnight.

If some do not seal overnight, heat whole jars (with lids on tight) in large pan of water and then see if they seal after taken out of the water and cooled. After that, if any not sealed, eat immediately or if too many to eat, throw rest out.

Makes approximately 26 pints per 5 gallon bucket of beets.