Fresh beets (Detroit Dark Red)
9% vinegar
Sugar
Water
Whole cloves

Note – one mixture= 1 cup vinegar, 1 cup sugar, 1 cup water, may not be enough depending on the amount of beets. You may need 2 or 3 multiples of this mixture.

Cook whole beets in a large pot, with a little top left on, in water until soft (test with a toothpick). Don’t overcook as they will cook more later. Peel and cut into bite size chunks and put into large pot. Add mixture, or multiples of above mixture, of sugar, vinegar and water. Add cloves to beets and mixture. You will need to guess at the amount of mixture so you have enough liquid to fill each jar of beets to very near the rim. Bring beets and mixture to a boil. Stir a few times. While waiting for beets to boil, prepare sterilized quart jars, rings and lids. When beets are at a full boil, turn heat off and begin adding beets then juice into jars one by one. An old Frydaddy scoop and a ladle for the juice works well. Add juice to within a ¼ inch of top. Wipe rim of jar with damp cloth and seal with lids and bands immediately. Wait at least a week before chilling then serving beets.