Cut off beet tops but leave the root. Wash and cover with boiling water and cook until tender about 15 minutes. Remove the skins and slice the beets. For Pickling syrup, use 2 cups vinegar to 2 cups sugar. Heat to boiling.
Pack beets in to glass canning jars. Add 1/2 teaspoon salt to pints and 1 teaspoon salt to quarts. Cover with boiling syrup. Adjust jar lids. Process in boiling water bath canner 30 minutes for pints and 35 minutes for quarts.