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 ¼ 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.
Your Grandma's Pickled Beets is ready. Happy cooking!
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