2 c. drained, sliced or whole beets, reserve 1/3 c. liquid
1/3 c. sugar
1/3 c. reserved beet liquid or water
1/3 c. vinegar
1 tsp. pickling spice (opt.)

In medium saucepan, combine drained beets, sugar, liquid and vinegar. Tie pickling spice in piece of cheesecloth or paper towel. Add to beets. Cook until mixture comes to a boil, stirring occasionally. Cool and remove pickling spice before serving. Yield: 2 cup pickled beets. Leftovers will keep several weeks in refrigerator.