Beets, cooked
1 c. cider vinegar
1 c. sugar
1 box pickling spice (remove red pepper)

Wash beets, leaving 1/2 to 1 inch stem on so beets won't bleed. When cooked, drain off hot water and plunge into cold water. Peelings will slip off easily. Remove stem ends. Place beets in jars and cover with boiling mixture of vinegar, sugar, and spices. Seal jars. Let set for a few weeks before opening to serve.