Use these or equal portions depending on how many beets.

1 c. sugar
1 c. white vinegar

Cut fresh beets leaving about 1 inch of root and 1 inch of tops; cook in boiling water until fork tender under cold running water; remove skins if small, put in jars (hot) whole if large or medium large, cut in 1/2 or 1/4. Pack tight. Heat syrup until sugar melts, does not need to boil. Pour over cooked hot beets in hot jars. Seal with hot lids.