Good-looking pickled beets
Seven big, fresh beets
half a cup sugar and one cup vinegar
1.5 teaspoons whole cloves
Half a teaspoon of whole allspice
A half-teaspoon of salt
Guidelines:
After cleaning the beets, trim the tops to one inch. Place inside a Dutch oven and add water to cover. Bring to a boil. Simmer over low heat, covered, for 25 to 30 minutes, or until vegetables are soft. Remove from the water and allow to cool. Peel and slice the beets, then place in a basin and set aside.
In a small saucepan, combine the vinegar, sugar, cloves, spices, and salt. Allow to come to a boil, about 5 minutes. Over the beets, drizzle. Refrigerate for at least one hour.
Drain before serving.
