Beets (desired amount)
2 c. sugar (per qtsp.)
2 c. apple cider vinegar (per qtsp.)
1 tbsp. mixed pickling spice
salt

Cook beets until tender (2 1/2 - 3 hours, check with fork). Slip skins under cold water. Put beets into quart jars. 1 tsp. canning salt per qt. Make vinegar brine mix (mix sugar and vinegar). Put pickling spice and vinegar brine mix into boiling pot. Bring to a rolling boil. Pour over beets. To help lids seal, put lids into a pan of water and boil. Beets are now ready to seal.