Pickled Beets - cooking recipe

Ingredients

1 (14 to 16 oz.) can sliced beets
1/4 tsp. salt
6 Tbsp. cider vinegar
dash of pepper
3 tsp. sugar

Preparation

Drain juice from beets into a saucepan.
Add the salt, pepper, sugar and vinegar.
Heat juice just to boiling point.
Put beets into a dish deep enough to keep submerged.
Pour hot liquid over beets.
Turn occasionally to let juice permeate all.
Let beets stand until reach room temperature, then put in refrigerator to chill.
Save the juice after beets are gone, in lidded jar in refrigerator to use again.
Serves 4.