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.