Einar's Pickled Beets

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   1.

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   Put beets in a medium pot and cover with cold water.

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   Bring to a boil, Reduce heat to a simmer, loosley cover and simmer for 25-30 minutes or until fork tender.

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   Drain the beets, Saving 2 cups of the cooking liquid.

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   When cool enough to handle, peel or rub off the skins.

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   2.

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   Slice the beets into strips and place in a 1-quart jar.

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   Along with the onion and garlic.

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   3.

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    In a medium pot, combine the cider vinegar,sugar, cardamon seeds, cloves, salt and the cooking liquid.

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    Heat just enough to dissolve the sugar, while stirring.

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    Pour the warm vinegar liquid over the beets, garlic and onions in the jar.

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    4.

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    Let cool to room temperture, then cover and refrigerate overnight.

No additional tips available.