3 cans sliced beets
1 c. sugar
1 c. white vinegar
1 c. liquid from beets
1 sm. onion, thinly sliced and quartered
1/8 tsp. ground cloves

Drain beets, reserve liquid. Put beets and onion in large, sealable container; sprinkle with cloves.

In separate bowl, mix together sugar, vinegar and 1 cup liquid from beets. Pour mixture over beets and seal container. Store in refrigerator at least 2 days before serving. Keep refrigerated.

OPTIONAL: Boiled eggs may be added to above recipe to make delicious and colorful pickled eggs.