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.
Pickled Beets