I just finished my sweet pickled beets for now, great recipe only did 14 quarts this time but more on the way: This makes about 6 pints 2 1/2 cups vinegar 1 cup water 1 cup sugar 10 cups beets the variation is 10 whole coves and 2 cinnamon sticks each about 4 inches long broken for the pickling spice.the cloves and cinnamon go in a cheese cloth and put in the vinegar solution to boil. do not boil the beets in this. pre pare your beets before hand by cooking them w/2 inches of top and an inch of the root left intact boil til the skins slip off easily. then dice or slice them and add them to the already boiled vinegar mix turn off the burner and add beets to your prepared jars then top with the vinegar mix seal and do a water bath for 30 minutes at a boil, remove and let sit till cool. happy canning.