2 1/2 gal prepared beets*
5 c cider vinegar
3 1/2 c sugar
2 1/2 c beet juice
1 T salt

Bring vinegar, sugar, beet juice, and salt to a boil. Add beets and return to boil. Pack in hot sterilized jars being sure to cover beets with brine. Seal.
*Cook beets until fork tender. Put in cold water, peeling will slip off. Quarter, halve or leave beets whole according to size. Reserve 2 1/2 cups of beet juice for brine.