3 cups vinegar (I use malt)
2 cups water
2 cups sugar
2 tsp plain salt
prepared beetroot (see below) - note I used about 2 times above ingredients for about 3 kg of beetroot.
Bring all ingredients except beetroot to boil in large pot. Add prepared beetroot in small batches, return to boil, then bottle using the overflow method.
How to prepare beetroot:
Pick fresh beetroot, shaking off worst of dirt, then rinsing
under running water.
To prepare beet greens for freezing, pick through leaves and remove any that are damaged. Wash remaining leaves carefully, shake off excess water. Chop leaves roughly, then bag and label before placing in freezer. Simple!
Of course, beet greens can also be eaten raw (in salad or sandwiches) or cooked fresh - freezing is for when you've harvested lots of beetroot and so have more greens than you can use at once.