We also plant Detroit Dark Red. They hold their color better than a lot of others. My recipe: Cut the tops off leaving about 2 inches. This prevents bleeding. Cook until tender. Remove skins. Bring equal parts of vinegar and sugar to a boil. Add a hand full of whole cloves, or if you prefer, pickling spice. Add cooked beets and bring to a boil again. Place in pint jars, leaving 1/4-inch head space. Add liquid, leaving head space. Add 1/2 teaspoon salt to each pint. Cover with 2-piece lids. Process in boiling water bath for 10 minutes. Remove and let cool over night. Remove rings and store jars in dark area.This is how my mom did them,so I do it this way too. Alice