Grandma's Pickled Beets Recipe

Ingredients

Directions

1. This recipe was handed down from my Grandmother of German extraction.
2. It's origin is unknown.
3. In a small saucepan, bring the vinegar to boil and add the sugar slowly until dissolved - stir constantly.
4. Open the cans of beets and retain the juice from one can.
5. Add the beets (whole) to the boiling vinegar/sugar solution and bring back to a boil.
6. Add the retained beet juice (about 1/4 cup worth).
7. Add salt & pepper.
8. Boil for about 2 minutes and then remove from heat.
9. Sterilize two sealing jars (about 10 - 12 oz capacity).
10. Put beets into sterlized jars, cover with the vinegar/sugar solution and seal with lids.
11. Let stand several days before serving.
12. This is a sweet pickle best served cold.
13. Excellent with beef and pork.