Ingredients:
8 medium-sized beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoon whole cinnamon
1-1/2 teaspoon whole cloves
1/2 teaspoon salt
Instructions:
Prepare the Beets:
Place the beets in a Dutch oven and add enough water to cover them.
Bring to a boil. Reduce heat and cook with the lid closed for 25-30 minutes or until tender.
Remove from water and let cool. Peel and cut the beets; place in a bowl and set aside.
Make the Pickling Solution:
In a small saucepan, combine the vinegar, sugar, cinnamon, cloves, and salt.
Bring to a boil and boil for 5 minutes.
Pickle the Beets:
Pour the pickling solution over the beets.
Refrigerate for at least 1 hour before serving to allow flavors to meld.
Drain before serving if desired.
Enjoy!