3 c. canned beets in juice
1/4 c. vinegar
2 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
dash of pepper

Drain beets. Place in a medium bowl. Reserve juice in a saucepan. Add vinegar and remaining ingredients to beet juice. Bring juice mixture to a boil. Immediately remove from heat. Pour juice mixture over beets. Cover and chill. Drain beets before serving. Serve Vidalia sliced onion. Yield: 6 servings.