As my sister-in-law, Karen, points out, only six ingredients are needed to make a pretty swell beet pickle.
2 quarts small beets
3 cups vinegar
1 cup water
2 cups sugar
1 teaspoon whole cloves
1 teaspoon ground cinnamon
Boil whole beets until tender. Remove them from water and when cool enough to touch, peel off their skins. Slice or chop beets as desired.
In a saucepan, stir together vinegar, water, sugar and spices. Boil until sugar is dissolved.
Pack beets into hot, sterilized jars. Pour brining liquid over. Wipe edges of jars with a damp cloth and seal with clean lids and refrigerate. Beets will keep, refrigerated, 1 month. Makes 2 quarts.
