I grew beets for the first time this year and had good luck, winning the beet category at the county fair. I pickled them using cranberry juice cocktail instead of water and sugar in the recipe.
3 pounds beets, boiled and sliced (or whole, if small)
2 cups vinegar
2 cups cranberry juice cocktail
In a large saucepan over medium heat, add vinegar and cranberry juice cocktail; bring to a boil. Remove from heat and pour over the cooked beets in jars. (I layered slices of raw onion in the jars.) Store in refrigerator for a week before eating.