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 the beets and trim the tops, leaving about 1 inch of the stems. Place the beets in a Dutch oven and add enough water to cover them.
The beets should be simmered covered for 25 to 30 minutes, or until they are soft, after bringing the water to a boil. After taking the beets out of the water, allow them to cool.
Once the beets are cool enough to handle, peel them and slice them. Place the sliced beets in a bowl and set it aside.
In a small saucepan, combine the vinegar, sugar, cloves, allspice, and salt. The mixture should boil for five minutes after being brought to a boil.
Pour the hot vinegar mixture over the sliced beets in the bowl. Make sure the beets are completely covered by the liquid.
To let the flavors meld, place the pickled beets in the refrigerator for a minimum of one hour. Drain the liquid before serving.