Refrigerator Pickled Beets

Beets are my fave. Really! If you say you don't care for beets, I would say to give them another chance. Pickled beets in particular. My family has made this recipe for years and you will never find the dinner table at family gatherings bare of beets. (Say that 5 times fast.)

You will need:
2 cups beets, end cut off 
1/2 cup water
1/2 cup apple cider vinegar
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon whole cloves

Instructions:
Boil beets until tender, 45 minutes to an hour. While beets are boiling, bring water, vinegar, sugar and all of the spices and salt to a rapid boil. Remove from heat.
Once beets are tender, drain and peel off skins, they should slide right off. Cut in half or quarters depending on how big the beets are, if small, leave whole. Place cut up beets into mason jars and fill with brine. Allow to cool then place lids on and refrigerate. We don't give ours a hot bath so they go right into the fridge. Last 6-8 weeks...but typically are gone within two!