This recipe uses approximately 3 quarts fresh beets (about 24 small). Make sure you scrub the heck out of the beets (you’ll see why later in the recipe). You must leave at least 2 inches of the tops on plus leave the root on. This helps keep the color in the beet and not so much in your water.

Place beets in a large stockpot, and cover with water. Cook until the beets are tender when pierced with a fork (mine took about half an hour). Drain the beets, and reserve the cooking water as you’ll use a little of this in the brine.

Trim the tops and roots, and peel the beets.

In another large stockpot, combine 2 cups of the beet cooking liquid, 2 cups white vinegar, 2 cups sugar and 2 cinnamon sticks (optional). Bring to a simmer, and stir until sugar is dissolved. Add the beets to this brine mixture. You can leave the beets whole if they’re small, but I usually cut them into quarters or bite-sized pieces. When everything is nice and hot, pack beets and brine into hot pint jars, leaving 1/4-inch head space. Remove any air bubbles. Adjust caps.

Process pints in boiling water bath for 30 minutes.

Yield:  Approximately 5 to 6 pints depending on the size and quantity of beets