Grandma's Pickled Beets

Ingredients:

2 cn Small beets (10 oz cans)
1/2 c White vinegar
3/4 c White sugar
Pinch of salt
Pinch of pepper

Method:

This recipe was handed down from my Grandmother of German extraction.
It's origin is unknown.
In a small saucepan, bring the vinegar to boil and add the sugar slowly until dissolved - stir constantly.
Open the cans of beets and retain the juice from one can.
Add the beets (whole) to the boiling vinegar/sugar solution and bring back to a boil.
Add the retained beet juice (about 1/4 cup worth).
Add salt & pepper.
Boil for about 2 minutes and then remove from heat.
Sterilize two sealing jars (about 10 - 12 oz capacity).
Put beets into sterlized jars, cover with the vinegar/sugar solution and seal with lids.
Let stand several days before serving.
This is a sweet pickle best served cold.
Excellent with beef and pork.