Our family has been making pickled beets for well over 30 years. They keep at least one month in the refrigerator. Served cold they make a good accompaniment with both hot and cold entrees.

2 cans sliced beets
2/3 c. vinegar
2/3 c. sugar
1/2 tsp. salt (optional)
1/3 c. beet juice
6-8 whole cloves

Drain beets reserving 1/3 cup beet juice. In a saucepan cook up the beet juice, vinegar, sugar, salt and whole cloves. Stir constantly and bring to a boil or until the sugar is well dissolved. Place the beets in a quart jar or other container. Pour the hot beet juice liquid over. Cap - cool - place in refrigerator. They get better each day. Cooking time is 20 minutes. Serves 8-10.