Recipe(tried): Hi Karen Sue -

I buy a couple of cans of the small whole regular beets. I keep the juice, but start adding white vinegar a little at a time, along with some sugar, salt and pepper, and sliced onions. It's a taste-test thing! It needs just the right balance of vinegar, sugar and salt to be just right, and I've never measured, just add a about 1/4 c. vinegar, a couple of tablespoons of sugar, and a tsp of salt, then taste and adjust to your liking.

The secret is to make it a day ahead of time, so everything blends. At Easter time, I do what Elly says and also add peeled hard-boiled whole eggs and let them sit in the brine for the day or so, also.

Then I slice the eggs in thick slices, put them on a bed of lettuce with the beets and onions spread around, and add some cold cooked asparagus alongside, and pour some sweet vidalia onion dressing over it - Yummy, and so festive and tasty.

Wish I could be more specific on the amounts. Hope this helps