A dozen big, fresh beets
Half a cup of sugar and one cup of vinegar
1.5 teaspoons of whole cloves
Half a teaspoon of whole allspice
Half a teaspoon of salt
Beets: wash and trim tops to 1 inch. Cover with water and place in a Dutch oven. Bring to a boil. Cover and simmer over low heat until soft, 25 to 30 minutes. Remove from the water and allow to cool. Slice and peel the beets, then place them in a bowl and set aside.
In a small saucepan, combine the vinegar, sugar, cloves, salt, and spices. Bring to a boil, about 5 minutes. Over the beets, drizzle. Refrigerate for at least one hour. Drain before serving.
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