Cook small beets until tender; cool. Slip off skins. Make a pickling syrup of the following:

2 c. sugar
2 c. water
2 c. vinegar

Cover beets with syrup mixture and simmer for 15 minutes.

Put hot beets into hot pint size canning jars. Adjust 2 piece lids and process in a boiling water bath for 10 minutes or store in refrigerator.