1 pt. 5% vinegar
1 qt. red beet juice
1 c. sugar
2 tsp. salt
1 tsp. mixed pickling spices

Rinse and cut ends off of beets. Put beets in large pan and cook until tender, about 1 hour. Skin and section beets. Put into jars. Boil ingredients in another pan and pour over beets and seal. Cook 20 minutes in canner.