1 c. white vinegar
1 c. sugar
1/2 c. beet juice
1/4 tsp. salt
1 tsp. pickling spice
2 (15 1/2 oz.) cans sliced beets

Drain beets and save 1/2 cup of beet juice. Combine first 5 ingredients in a saucepan; heat to boiling. Add sliced cooked beets and simmer 10 minutes. Pack beets into a jar and pour syrup over the beets. Store in refrigerator.