Place a colander over a large bowl or pot. Pour the 15 oz. can of sliced beets into the colander and collect the juice in the bowl below. Fill a measuring cup with ½ cup of the collected beet juice.

In a 1 to 2-quart saucepan combine the 1/2 cup sugar, 1/3 cup white vinegar, and 1/2​ cup beet juice. Cook and stir over medium heat until it begins to simmer.

Add the drained beets from the colander and continue to cook until the mixture begins to boil.

Reduce to a simmer and cook for an additional 5 minutes. Remove from heat.

 You can serve these pickled beets right away or refrigerate them and serve cold.  Refrigerate for several hours or overnight.  ​As a rule, these pickled beets will keep in the refrigerator for about 5 days. 

You can serve the chilled beets with a dollop of sour cream or yogurt.

Please note that the Nutrition Facts below are for drained Pickled Beets