1 can sliced beets
1/3 c. dark vinegar
1 (2 inch) stick cinnamon
1/4 tsp. allspice
1/4 tsp. horseradish (optional)
Sweetener to taste (2-3 packets such as Sweet & Low)

Drain beets, save liquid, reserve 2/3 cup. Combine vinegar, spices, sweetener and liquid in saucepan. Bring to a boil. Add beets and spoon into jar and refrigerate. Yield: 1 pint.