5 fresh beets
1/2 c. water
1/2 c. vinegar
1/2 c. cold water
1/4 c. brown sugar, firmly packed
1/2 tsp. salt
1 sm. stick cinnamon
3 whole cloves
6 eggs, hard cooked, peeled

Wash beets and trim stocks. Place beets in a 2 quart casserole and add water. Cover. Cook on HIGH for 12 minutes. Let stand, covered, while making sauce. Measure vinegar and cold water into 2 cup measure. Add brown sugar, salt, cinnamon and cloves. Drain beets. Slip off skins. Pour sauce over beets. Remove beets from sauce. Cover. Cook on HIGH for 8 minutes. Let stand several days. Remove beets from sauce. Add eggs to sauce. Cover. Let pickle in refrigerator for 2 days before using. Makes 5 pickled beets and 8 pickled eggs.