Pickled Beets

Submitted by Rebecca Thompson

Brining Solution:

3 cups water
3 cups cider vinegar
2 cups sugar
Salt to taste, or about 2 tablespoons

Sterilize pint jars. Fill with cooked and peeled beets. Using the water from the cooked beets, measure enough to make 3 cups, adding water if necessary. Add vinegar, salt and sugar. Slice beets and place in jars, or place small, whole beets into jars. Pour hot brining solution over beets. Seal and process for 15 minutes.