Pickled Beets

Contributed By: Kay Davis


2 cans of red beets
1 large onion, sliced
1 cup vinegar
? cup sugar
1 teas. Salt
4 whole cloves


Drain juice from the beets and put in a saucepan with the remaining ingredients. Bring to a simmer.
Pour over the beets,and onions.
Add hard boiled eggs if desired.
Let sit in a glass container for about 2 days to let the flavors meld.
May be kept refrigerated for at least 2 weeks.

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