7 pounds beets with tails and stems
1 1/4 cups brown sugar
1 1/4 cups white sugar
3 cups water
4 cups cider vinegar
2-4 inch cinnamon sticks
2 teaspoons pickling salt
In a large pot, cover beets with water and boil until tender, 15 to 35 minutes depending on size of the beets. Drain and put in ice water bath. When cool slip off skin and slice or quarter them..
FOR SYRUP: In non-reactive pot combine sugars, water, vinegar salt and cinnamon sticks. Bring to boil and stir to dissolve sugars. Reduce heat and simmer uncovered for 10 minutes. Remove cinnamon sticks.
TO FREEZE: Place beets in mason jars or plastic containers. Pour syrup over beets leaving at least 1 to 1 1/2 inches headspace. Freeze.
TO CAN: Pour over the beets leaving a 1/2 inch headspace in jar. Cover with two piece canning caps and process 30 minutes in hot water bath. Add 5 minutes for each 1000 feet above sea level.