YIELD: 12 pints
DIRECTIONSBring all ingredients except beets to a boil in a large soup pot. (You may need more than one pot.) Add beets. Simmer 15 minutes. Let cool, then place in covered jars in refrigerator. Refrigerate at least 3 days before using. Keeps 2 to 3 months in refrigerator.
TIPVariations: Add a few whole cloves to each jar before storing. Add 3 to 4 cups thinly sliced sweet onions to the recipe.