Pickled Beets

1 qt jar beets

1½ tsp salt

1/4 tsp ground cloves

3/8 tsp cinnamon

Dash pepper

1/3 C vinegar

 

Drain juice from beets into a small sauce pan.

Add remaining ingredients.

Pour over beets and set in refrigerator to chill and season over night.

 

Canning Instructions:

Boil fresh beets (leaving at least 1” of root and stems) until the skins slip.  This can take over an hour, check regularly.  Slice or leave whole and pack in quart jars.  Add remaining ingredients from list above and fill with boiling water.  Process in a boiling water bath for 15 minutes.