"Red Turnip" Pickles (Picked Beets)

I made these a few weeks ago and took some to my in-laws' for my brother-in-law's birthday. He liked them so much, that his wife asked me for the recipe.

The recipe is from American Home Cooking by Jamison & Jamison.
Page 304 of my hardback edition.

"Red Turnip" Pickles.

2 lbs whole beets, trimmed of greens
2 tbsp packed brown sugar
pinch of salt
2/3 C fruit vinegar
1/2-1 tsp grated fresh horseradish or 1-2 tsp prepared horseradish, optional

Steam the beets until tender but not mushy, 30-40 minutes, depending on size. Plunge the beets into cold water, and when cool enough to handle, peel them.
Slice the beets into wedges, no thicker than 1/2" at their widest edge.
Place the beets in a glass bowl.
Sprinkle the sugar and salt over the beets, then add the vinegar, horseradish, and 1/3 C of water.
Cover and refrigerate the mixture overnight or up to several days, stirring occasionally.
Drain the beets with a slotted spoon.
Serve chilled or at room temp.
The beets will keep week for a week or longer.