Pickled beets

• 3/4 pound beets, tops trimmed but leaving one inch of stem intact
• Salt to taste, if desired
• 1/4 cup red-wine vinegar
• 2 tablespoons sugar
• 2 whole cloves

1. Put the beets in a saucepan and add water to cover and salt to taste.
2. Bring to the boil and let cook about 25 to 45 minutes or until tender.
3. Cooking time will depend on the age and size of the beets.
4. Drain the beets.
5. Bring the vinegar, sugar and cloves to the boil in a small saucepan.
6. Simmer five minutes.
7. Peel the beets and cut them into half-inch-thick slices.
8. Pour the vinegar mixture over the beets and let stand until cool.

beets, salt, redwine vinegar, sugar, cloves

Taken from cooking.nytimes.com/recipes/2954 (may not work)