Pickled Beets

The best beet year we've had so far!  After washing them down with the garden hose,

they get a second wash in the kitchen sink.

Cooked in a pot of water for several hours,

then back into the sink.  The skins slip off easily with some cold water and a little rub.

Into a clean pot, with the bigger ones cut into bite size pieces. 
Add the brine:
2 cups of water
2 cups of vinegar
2 cups of sugar

Let them cook and reach a full roaring boil, about 20 minutes.  Then into hot sterilized jars.

Lids and rings, wait for the pop!