6-1/2 pounds beets
3 cups vinegar
4 cups sugar or more to taste
Directions: Choose bright young beets (same size as possible), cut tops leaving 2 inches of stem. Wash carefully, rubbing with hands, not a brush. Leave tops and root on. Place beets in large kettle and cover with cold water. Cook until tender, covered. Drain and cool. Slip skins and stems off. Return to kettle and add vinegar, sugar, and water. If vinegar is stronger than 4% use more sugar. Bring to a boil and pack into jars. Makes about 16 pints.