|Canned beets/Sliced beets||32 Ounce|
|Sugar||2 Cup (32 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Lemon||1⁄2 , sliced|
Drain beets, reserving 1 cup of liquid.
In saucepan, combine beet liquid and remaining ingredients; boil 10 minutes.
Drop beets into hot liquid.
Place in tightly covered container; refrigerate.
Pickles will keep in refrigerator 3 to 4 weeks.