Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 cn Small beets (10 oz cans) Pinch of salt
1/2 c White vinegar Pinch of pepper
3/4 c White sugar

This recipe was handed down from my Grandmother of German extraction.
It's origin is unknown.

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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