Mom's Pickled Beets

• 6 1/2 pounds of young beets

• 3 cups vinegar

• 4 cups sugar

 

Cover beets in cold water and bring to boil.  

Continue boiling 30-40 minutes until tender.  

Remove beets and allow to cool long enough to handle for peeling.  

Slice peeled beets and put into sterilized jar.  

Add vinegar and sugar to remaining beet juice and bring to boil, then add to beet jars, enough to cover the beets.  

Seal immediately.  Take care in handling, as is very hot.