2 (#2) cans sliced beets
1 c. vinegar
1 c. sugar
2 sticks cinnamon
Peppercorns
1 tsp. mustard seed
8 cloves
1 clove garlic or 1 slice onion

Drain beets, reserving 1 cup beet juice and set aside. Combine beet juice with remaining ingredients. Bring to a boil and simmer 10 minutes. Pour over beets in glass or enamel dish. Refrigerate at least 24 hours before serving. Serve cold. Serves 6-8. Easy to prepare ahead. Good as a side dish for a cold buffet.