Servings: 10

2 c. drained, sliced or whole beets, reserve 1/3 c. liquid 2 c. drained, sliced or whole beets, reserve ⅓ c. liquid
1/3 c. sugar ⅓ c. sugar
1/3 c. reserved beet liquid ⅓ c. reserved beet liquid
1/3 c. vinegar ⅓ c. vinegar
2 cinnamon sticks 2 cinnamon sticks
1 tsp whole cloves 1 tsp whole cloves

In medium saucepan, combine sugar, liquid and vinegar.
Cook until mixture comes to a boil, stirring occasionally.
Cool and poor over beets packed in jar.
Add cinnamon sticks, and cloves.
Refrigerate at least 8 hours or over night before serving.