Beet Pickles

2 c brown vinegar       --Cook beets in skins until tender.  Peel.
1½ c water                slice or quarter.  Put into sterilized
1 c white sugar           jars while beets are hot.  Boil vinegar
1 large tsp salt          mixture and pour over hot beets, leaving
                          about 1 inch space at rim of jar.  Put
***Be sure to leave       on new jar flat lids and seal.  Put in
plenty of stem &          boiling water in canner for 10 minutes to
all of roots on when      be sure they'll seal.
cooking so beets don't
lose their color.