MMMMM----- Meal-Master Recipe via Home Cookin 1.3

      Title: Grandma's Pickled Beets
 Categories: Pickles
      Yield: 10 Servings

     20 oz Small beets (2 cans)
    1/2 c  White vinegar
    3/4 c  White sugar
      1 pn Salt
      1 pn 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 to 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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