2 (16 oz.) cans sliced or shoestring beets
1 red onion, sliced and separated
2 tbsp. sugar
1/2 tsp. oregano
3/4 tsp. pickling spice
Vinegar

Open beets and pour into larger jar. DO NOT DRAIN. Add sugar, oregano, and pickling spice. Stir gently to mix it up, cover with vinegar but no more than 1 cup, no less than 1/3 cup. Refrigerate at least 2 days. This keeps in refrigerator forever. Serve with green salads.