Eight large fresh beets
1 cup vinegar
1/2 cup sugar
1 1/2 tsp whole cloves
1 1/2 tsp whole allspice
1/2 tsp salt
Instructions:
- Scrub the beets and trim the tops to 1 inch. Place them in a Dutch oven and cover with water.
- Bring to a boil, then simmer, covered, on low heat for 25 to 30 minutes or until tender.
- Remove the beets from the water and let them cool. Peel and slice the beets, then place them in a bowl and set aside.
- In a small saucepan, combine the vinegar, sugar, cloves, allspice, and salt. Bring to a boil, stirring occasionally, for about 5 minutes.
- Pour the hot vinegar mixture over the beets.
- Refrigerate for at least one hour. Drain before serving.