2 lbs. beets, cooked or canned beets
1 1/2 c. cider vinegar
1 1/2 tbsp. dry mustard
1/2 tsp. salt
1 1/4 c. sugar
2 med. onions
2 tsp. celery seed
Reserve 1 c. juice beets, cooked in

Heat vinegar and beet juice to boiling. Mix mustard, salt and sugar and add to vinegar, and boil again. Add celery seed. Can be kept in refrigerator covered.