SWEET PICKLED BEETS
2 cans beets (16 oz)
4 cups apple cider vinegar
1 cup brown sugar
Drain liquid from beets into a sauce pan. Add vinegar and sugar. Stir well to dissolve the sugar and bring to a boil. Add beets and bring mixture to a boil again. Boil rapidly for five minutes. Drop beets into a clean mason jar and cover with the liquid. Cover tightly with a lid and ring. Store in the refrigerator until ready to serve - at least 24 hours. You're not actually 'canning' the beets so be sure to keep them refrigerated.