Beets – any amount
Boil the beets until tender, but not soft. Plunge into cold water and slip off the skins. Cut into 1/4ʺ slices. Immerse the beets into the boiled syrup until they are hot, but do not boil. Place the beets into hot, sterilized jars; pour the syrup over the beets to within 1/4ʺ from the top and seal.
1 ½ C vinegar
2 C white sugar
½ C water
½ tsp. pickling salt
Combine the ingredients and bring to a boil.
The syrup can be doubled, tripled, etc. depending on the number of beets you are preparing.