Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
Thanks for your SHARES!
The Best Slow Cooker Amish Pot
Slow Cooker Stuffed Pepper Soup
The Amazing Benefits of Beets for Your Health
I did not know this!
Pineapple Rum Fritters
Million to Country Radio Stations to Play
Upside-Down Banana Cake: Super Simple Recipe with Only 1 Egg and 2 Bananas
Easter Breakfast Casserole: A Crowd-Pleasing Brunch Dish!
I used to think my aunts’ secret recipe was lost forever, but guess what? I finally found it, and it’s even more delicious!