Contributor: Enid Sanderson
2002 Cowley Cookbook
11 cups sugar
6 cups vinegar - covers 8 quarts
2 cups sugar (or less) to 1 cup vinegar
Add mixed pickling spice or whatever you like --covers about 2 1/2 to 3 quarts of beets.
Cook beets and skin and cut while hot or pack beets whole if small. Have vinegar syrup boiling--pour over beets. Run knife down along side to assure everything is covered and there are no bubbles. Seal.
Helen figures about 2 1/2 to 3 quarts for each batch of vinegar, depending on how you cut your beets and pack them. So good!