Pickled Beets

Pickled Beets 

1 can sliced beets, 15 oz
²/₃ Cup- apple cider vinegar
2 Tablespoons-sugar

Drain beets, reserving liquid.  Bring beets, vinegar and sugar to a boil.  Strain beets, reserving liquid.  Pour beets into a jar, cover with vinegar mixture.  If you need to add a little liquid to the jar, heat liquid from can and add until beets are covered.  Seal jar and refrigerate at least two hours before serving - overnight is best.