Grandma's Pickled Beets

Directions

In a small saucepan, bring the vinegar to boil and add the sugar slowly until dissolved - stir constantly.

Open the cans of beets and retain the juice from one can.

Add the beets (whole) to the boiling vinegar/sugar solution and bring back to a boil.

Add the retained beet juice (about ¼ cup worth).

Add salt and pepper.

Boil for about 2 minutes and then remove from heat.

Sterilize two sealing jars (about 10 to 12 oz capacity).

Put beets into sterlized jars, cover with the vinegar/sugar solution and seal with lids.

Let stand several days before serving.

This is a sweet pickle best served cold.

Excellent with beef and pork.