2 cans whole beets
1 c. white wine vinegar
1/2 c. sugar
1 tsp. salt
3 whole cloves
4 whole black peppercorns
1 sm. bay leaf
2 med. onions, peeled & thinly sliced

Drain beets, reserving liquid (1 1/2 cups). Place beets in 1 1/2 to 2 quart jar. In medium saucepan, combine vinegar, sugar, salt, cloves, peppercorn, bay leaf, and reserved liquid. Bring to a boil. Reduce heat and simmer uncovered 5 minutes. Add onions to jar. Pour hot liquid over beets and onions. Refrigerate covered several hours.