Pickled Beets
8 medium beets ½ cup vinegar, red basil or other flavor if desired 1/3 cup water 1/3 cup sugar ½ teaspoon cinnamon ¼ teaspoon ground cloves ¼ teaspoon salt
Rinse beets, cover with water and cook until tender, usually about 30-60 minutes boiling, and then leave in hot water until tender. Drain and allow to come to room temperature. Peel by running the beets under cold water and slip the skins off, no need to use a knife and slice. This recipe makes enough pickling liquid for 2 cups of sliced beets. Adjust accordingly. Combine remaining ingredients in a pan, cover and bring to a boil. Add beets, simmer for 10 minutes. Cool then refrigerate, Keeps 2 weeks or more. To make pickled eggs, peel hard boiled eggs and add them to the pickled beets, or pour off picking liquid and use separately. Allow to set in juice for 2-3 days. Keeps at least a week.