Approximately 42 med.-large red beets, 60-70 small beets, cooked until tender. Skin. Cut large beets into halves. Sprinkle with canning or kosher salt. Let stand 30 min.
3 c. white vinegar
2 c. water
4 c. sugar
Place all ingredients in kettle. Cook about 5 min. Heat beets in syrup & simmer 5 min. Fill jars first with beets and then add enough syrup until beets are covered, leaving a ½ in. space from lip of jar. Seal & allow to cool. These do not have to be processed in canner.