|Vinegar||2 Cup (32 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Water||3⁄4 Cup (12 tbs)|
Boil beets until tender and remove skins.
If you have small beets, no larger than about an inch in diameter, you can leave them whole.
Larger beets should be cut up. (Many of Waterloo County's Pennsylvania Dutch housewives like to cut them in quarters.) Heat vinegar, sugar, water and salt to boiling point.
Add beets and boil for one minute.
Drop beets into sterile jars and fill with hot liquid.
When you eat the beets, instead of throwing vinegar syrup down the drain you can use it for making red beet eggs.