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1 - scrub beets, leave the tails and about a half inch of the stems attached.
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2 - cover beet with water in a pot and bring to a boil. Reduce heat to a simmer and cook until the beets are soft when pierced with a knife, about 45 to 60 minutes.
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3 - cut off the tops and tails and then the skins should just slide off.
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4 - put jars in a 225 degree Fahrenheit oven for about 15 minutes. This sterilizes them and keeps them hot while you fill them one by one.
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5 - cover lids with water, and bring to a boil. remove from heat and leave them in the water until you are ready to use them.
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6 - Put the pot of beet chunks on the stove and add 3 cups of apple cider vinegar and 4 cups of granulated sugar.
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7 - level of the juice should be about even with the beets. If it doesn't come up high enough, mix up a bit more of the brine solution, maybe another cup of vinegar and 1 1/4 cups of sugar. Add this to the pot and check the level again. Keep the beets at a simmer while you fill the jars
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8 - Remove a hot jar from the oven and fill it up with beets. Bring the beet and juice level to within 1/4 inch of the top of the jar, but not higher than that.
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9 - Using a clean, damp cloth, wipe the top rim of the jar...where the lid meets the jar, not where the ring screws on. You don't want any food particles or dirt to get between the lid and the jar that would interfere with the seal.
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10 - Place a hot lid on top of the jar and screw on a ring, nice and tight. Not too tight but it should be snug. Let them sit on the counter to cool completely (over night is best). Remove the rings from the jars and if the jars seem sticky, wash them in warm, soapy water. Store the jars in a cool, dark, dry place for the longest shelf life.
