Pickled Beets
Ingredients
8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt
Directions
Scrub beets and trim tops to 1 in. Place in a Dutch
oven; add water to cover. Bring to a boil. Reduce
heat; simmer, covered, 25-30 minutes or until
tender. Remove from water; cool. Peel beets and
slice; place in a bowl and set aside.
In a small saucepan, combine vinegar, sugar,
cloves, allspice and salt. Bring to a boil; boil 5
minutes. Pour over beets. Refrigerate at least 1
hour. Drain before serving.
Servings: 8