Preparation Instructions:
Trim off beet tops, leaving about an inch of stem and roots, this will help bleeding of color. Wash beets and cover with boiling water and cook until tender, about 25 minutes. Drain and discard liquid. Cool the beets, trim off roots and stems and slip off the skins. Quarter the beets. Combine vinegar, salt, sugar, and water into a large pan and bring to a boil, cook until sugar has dissolved. Add the beets and simmer 5 minutes. Fill jars with beets. Add hot vinegar mixture, leaving about a 1/2 inch headspace. Wipe off rims of jars and add domes and rings. Place in water canner for 35 minutes.

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