1/2 cup cider vinegar
1/3 cup sugar
1/3 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon caraway seeds
1/8 teaspoon salt
1/8 teaspoon ground cloves
2 cans (14 1/2 ounces each) sliced beets, drained

Preparation Instructions:

In large saucepan, stir together vinegar, sugar, water, cinnamon, allspice, caraway seeds, salt, and cloves. Bring to a boil over high heat, stirring occasionally. stir in the beets. Return to a boil. Lower the heat and simmer, covered, for 5 minutes. Transfer to a covered container and refrigerate for at least 24 hours before serving. Store in the refrigerator (will keep for 1 month). Use a slotted spoon to serve. Makes 2 cups.