2 (16 oz.) cans sliced beets, drained
1 3/4 c. sugar
3/4 c. vinegar
1 c. beet juice
1 tsp. pickling spice (optional)

Mix sugar, vinegar and juice from beets. Stir until well blended. Heat to boiling point but do not boil. Turn off heat and add beets. If spice is used, tie in a small piece of cheesecloth or other very thin cloth and add to hot ingredients. After beets have cooled, refrigerate until ready to use. Remove spice bag after a few hours so that beets will not darken.