Beets (enough to fill one large kettle)
2 c. vinegar
1/2 tsp. cloves
2 c. sugar
Dash of salt
2 c. beet water

Boil the beets in a large kettle of water until tender. Drain, saving water. Rinse in cold water and skins will slide off. Slice beets. Combine vinegar, cloves, sugar, salt and 2 cups of the reserved beet water and cook for 10 minutes. Add sliced beets and cook an additional 10 minutes. Place in sterilized glass jars and seal well.