Trim beets leaving at least 1-in/2.5 cm stems attached.
Place in saucepan and cover with warm water; bring to boil and simmer for 40 minutes or until tender.
Drain and rinse under cold running water.
Using fingers, slip off skins.
Quarter or cut into thick slices and place in clean 4-cup/1 L jar.
In saucepan, combine water, vinegar and sugar; heat until sugar dissolves.
Pour over beets; cover and let cool.
Refrigerate for up to 1 month.