Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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