Categories: Relishes 
      Yield: 1 servings 
  
      2 c  Sliced cooked small beets **        2 ts Whole cloves 
    1/2 c  White vinegar                     1/2 ts Cinnamon 
    1/2 c  Water                             1/4 ts Salt 
      1 tb Brown sugar                     
  
  ** Well-drained canned beets will work nearly as well. 
   
  Place beets in sterilized jar.  Combine vinegar, water, brown sugar, 
  cloves, cinnamon and salt in saucepan; bring to a boil.  Pour over sliced 
  beets; cover tightly.  Refrigerate 8 hours or longer until beets are 
  pickled.  Remove cloves after 3 days.  Store in refrigerator up to 2 
  months.  Makes about 2 cups. 
   
  Source:  Choice Cooking, Canadian Diabetes Association c. 1986 
   
  Shared by Elizabeth Rodier 4/93