Categories: Pickles 
      Yield: 10 servings 
  
      2 cn Small beets (10 oz cans) 
    1/2 c  White vinegar 
    3/4 c  White sugar 
           Pinch of salt 
           Pinch of pepper 
  
  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 1/4 
  cup worth). Add salt & pepper. Boil for about 2 minutes and then remove 
  from heat. Sterilize two sealing jars (about 10 - 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.