Recipe - Grandmas Pickled Beets

2 cn Small beets (10 ounce cans)
One half cup White vinegar
Three fourths cup 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 ounce 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini