8 beets, about 2 pounds 1 teaspoon celery seeds 1 cup sugar 4 teaspoons dry mustard Salt to taste 1 1/2 cups vinegar
·Start by washing the beets and trimming the root and stem. Place in a pot, cover with water and bring to a boil. Reduce heat to medium and simmer for 50 minutes or until tender. ·Drain the beets, reserving 1 cup of the cooking liquid. When the beets have cooled, slip off the skins using your hands. ·Slice the beets into 1/4-inch thick slices. Place them into bowl. ·Place the celery seeds in a cheese cloth and tie. ·Mix together the sugar, mustard, and salt together in a small bowl. ·In a small saucepan, combine the vinegar, beet liquid and spice bag. Bring to a boil, add sugar mixture, stir to dissolve the sugar mixture, reduce the heat and allow to simmer for 5 minutes. ·Remove and discard spice bag, pour the hot liquid over the beets and allow to rest, covered, at room temperature for at least 24 hours. ·After refrigerate in a covered container.