1/4 bu. beets
1 c. vinegar
2 c. sugar
2 c. juice from beets
1 tsp. pickling spiced tied in gauze

Leave top and tail on beets. Wash thoroughly. Place in large pan and cover with water. Boil until peeling comes off easily. Rinse in cool water. Remove peelings. Return to pan, cover with water and boil until tender. Pack in quart or pint jars. Small beets may be used whole. Large beets should be sliced about 1/4 inch thick.

Combine juice, vinegar, sugar and pickling spices. Bring to boil. Cover beets in jars with juice. Secure lids tightly. Place jars in water bath and boil for 30 minutes. Let set at least 10 days before opening. Refrigerate after opening.