From Nancy Flanagan
- Boil beets until fork tender
- Put the beets in an ice bath, and removes the skins and stem
- Chop beets to the desired size
- Pack beets into sterilized jars
- Make a brine, by adding equal parts vinegar and sugar, bring to a boil
- Top with brine
- Place in fridge and enjoy! Lasts up to six weeks.