2 cans baby beets
1 c. sugar
3/4 c. cider vinegar
1 1/2 tsp. freshly ground pepper
2 bay leaves
10 whole cloves

Drain beets. Pour 1 cup beet liquid into heavy saucepan. Discard remainder. Add rest of ingredients to beet liquid and bring to a boil. Reduce heat to low and simmer 5 minutes. Pour hot mixture over beets and refrigerate for a day or longer before serving.