2 c. cooked beets, coarsely shredded
1/4 c. beet cooking liquid
1/4 c. cider vinegar
1 c. peeled cucumbers, diced
1 sm. onion, grated
3 tbsp. sugar
1/4 tsp. salt
Dash of pepper
1 tbsp. parsley, chopped or fresh dill

Thoroughly mix all ingredients except parsley. Cover and store in refrigerator for several hours. Add parsley or dill just before serving. Makes 3 1/2 cups.