Wendy's Favorite Recipes from www. EagleKnights.com

Pickled beets
This is one of my favorite condiments and you can't buy them in Mexico, So I make my own.

1 Kilo Beets ( 2  pounds)
1 1/3 cup Sugar
1 1/3 cup vinegar

Take the beets (unpeeled at this point) and cut the tops (leafs) and the bottom off, then cut them into sections This is hard to describe as beets come in a variety of sizes.  Lets say if they are small beets, just cut them in half, if they are large ones quarter them.  Put them in a large pan with boiling water and cook until tender.  Again depending on how small you cut them it will take around 1/2 hour to cook.  Make sure they don't boil over or run out of water. When you can easily stick a fork into them take them off the heat and let them cool.  Reserve 1 1/3 cup of the liquid!

Now put each section under running water in your sink and using your fingers peel them.  Most of the skin will come right off, you might have to use a small knife to cut the rough top parts off.  Next cut the beets into small slices (serving size) put the sliced beets back into the pan with 1 1/3 cup of the liquid you boiled them in, 1 1/3 cup of sugar, and 1 1 /3 cup of vinegar.  Bring to a boil.  What I do at this point if just put them while still hot into some old jars, pickle, olive etc.  Cover while still very hot and store in the back of the fridge.  They will keep for months.  They might keep out of the fridge but you would have to boil the bottles and tops and its easier for me, to just keep the two or three jars I make in the fridge.