Step 1: Cut the tops of the beet greens to about two inches so they don't bleed while cooking.
Step 2: Scrub, scrub, scrub with a stiff brush. Then rinse rinse rinse well. (The secret's in the scrubbing and rinsing - maybe that's why they don't taste like dirt.)
Step 3: Submerge in boiling water until skins slip off... a big pot might take 40 minutes. Throw water away.
Step 4: Submerge skinned beets in cool water reserving liquid for vinegar solution. Strain beet juice. Skin and slice beets. (I like mine in chunks)
Step 5: Vinegar Solution: (Makes enough to fill 7 quart jars.)
Bring to a boil:
1 cup strained beet juice
1/2 cup vinegar
1/2 cup sugar
1/2 Tbsp. salt
Step 5: Pack jars with beets. Pour boiling vinegar mix over beets leaving an air space at top of jar.
Step 6: Process 10 minutes. Turn burner off and leave set until cool. Turn upside down until
you hear the lids seal. (They will make a click noise).