8-9 lb. small fresh beets
1 tbsp. mustard seeds
1 tsp. celery seeds
3 1/2 c. vinegar, 5% acidity
3 c. sugar
1 1/2 tsp. pickling salt

Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a saucepan; add water to cover. Bring to a boil; cover. Reduce heat, and simmer 35-40 minutes or until tender. Drain, reserving 2 1/2 cups liquid; pour cold water over beets and drain. Trim off beet root and stems, then rub off skins. Set beets aside. Combine mustard seeds and celery seeds in a cheesecloth bag.

Combine vinegar, reserved beet liquid, sugar, picking salt, and spice bag in a Dutch oven. Bring mixture to a boil; reduce heat, and simmer 15 minutes. Pack beets into hot jars, leaving 1/2 inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 30 minutes. Yields 7 pints.