2 qt. sm. beets, cooked & skinned hot (larger beets can be used & cut into chunks)
1 pt. cider vinegar
1 tbsp. salt
1 1/2 c. sugar

Scald vinegar, sugar and salt together and pour boiling water over hot skinned beets packed solidly in glass jars. This amount of pickle should fill 2 quarts jars full, but beets vary in size so be sure to have boiling water to add if not quite full. Seal.