4 lbs (2 kg) beets, scrubbed

2 cups (500 ml) white vinegar

1 1/2 cups (375 ml) sugar

1 tablespoon (15 ml) mustard seeds

1 teaspoon (5 ml) salt

In a large pot of boiling water, cook the beets, covered, until they are tender, about 1 hour. Set aside 1 cup (250 ml) of filtered cooking water. Plunge the beets into cold water. Drain, peel and cut the beets into quarters or slices. Set aside.

In another saucepan, bring the reserved cooking water, vinegar, sugar, mustard seeds and salt to a boil.

Put the beets into sterilized jars and cover with the boiling marinade. Seal. Sterilize if desired (35 minutes in boiling water).

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