Ten more quarts of pickled beets going in the pantry.  These are so yummy, and so easy to make.
Here's the recipe:

Pickled Beets
10 pounds of beets
1 Tbsp pickling salt
2 cups white sugar
2 cups white vinegar
2 Tbsp pickling spice (in a cheese cloth bag, or coffee filter)
2 cups water

Place beets in a large pot with water to cover, bring to a boil, and cook until tender.

Drain, cool, and peel beets.  Cut into roughly 2 inch pieces, or thick slices depending on your preference.

Combine vinegar, sugar, water, salt, and pickling spice in a non-reactive pot, and bring the mixture to a boil, reduce hear, and simmer for 10 minutes.

Add the beats to the pot, and return to a boil.

Remove the pickling spice bag. 

Carefully ladle the beets, and pickling liquid into hot, sterilized pint jars, leaving 1/2" head space.   Remove any air bubbles from the jars using a chopstick or similar non-metal utensil.

Process the jars in a water bath canner for 30 minutes.

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