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1. In a stainless-steel or enameled 1˝-to 2-quart saucepan, combine the vinegar, water, sugar, salt and pepper, bring to a boil and boil briskly for 2 minutes.
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2. Meanwhile, place the sliced beets in a deep glass, stainless-steel or enamel bowl.
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3. Pour the hot marinade over the beets and let them cool uncovered to room temperature.
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4. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep the slices moist.
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