Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars {I used wide mouth pint jars for this recipe} and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Wash beets, trim the tops and cook {about 15 -25 minutes depending on size} in a large stock pot filled 3/4 full with water.  Once the beets are fork tender, drain, reserving 2 cups of the beet water and set aside the beets a few minutes until they have cooled down enough to handle.

While the beets are cooling, combine the white distilled vinegar, sugar, beet water and pickling salt in a saucepan and bring to a boil, stirring occasionally, and then reduce to a simmer.

Peel beets by applying pressure against the skin of the beet with your fingers. Once you have rubbed the skin off the beets, trim the tops of the beet and any remaining root. Quarter or slice beets and pack them into sterilized pint jars.

Ladle hot liquid mixture over beets leaving about 1/4 inch head space.  Remove any air bubbles, add two piece caps and place in canning rack. Lower rack into the canner making sure the jars are covered with at least 2 inches of boiling water and process pints for 30 minutes in a boiling water canner.

Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 7 pints.