Cut off beet tops, leaving 1 inch of stem. Also leave root. Wash beets,
cover with boiling water, and cook until tender. Remove skins and slice
beets. For pickling sirup, use 2 cups vinegar (or 1½ cups vinegar and ½
cup water) to 2 cups sugar. Heat to boiling.
Pack beets in glass jars to ½ inch of top. Add ½ teaspoon salt to pints,
1 teaspoon to quarts. Cover with boiling sirup, leaving ½-inch space at
top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—
Pint jars 30 minutes
Quart jars 30 minutes
As soon as you remove jars from canner, complete seals if necessary.