Ma's Quick Pickled Beets

[Three Hawks]

2 16oz cans beets, whole or sliced (sliced work best).

1/2 cup cider vinegar.
Juice from beets.
1 cup water.
1 cup sugar or equivelant sug. substitute.
2 teaspoons salt.

Boil ingredients except beets and juice in a saucepan for two minutes. Add beet juice only and return to boil. Remove from heat and pour over beets in a jar or serving bowl. Chill and serve or put lid on the jar and refrigerate.

Makes 1 quart.

This recipe only takes half to three quarters of an hour including chill time.

The beets will keep refrigerated for several weeks. That said, they've never lasted more than a day around here.

Three Hawks

[BEAVERMAN]

Sounds like you need to bring a good size jar of them to rain de voos Gerry!