Pickled Beets
Source: Russell Fletcher

2 cans (16 oz each) beets
1 1/4 cups sugar
3/4 cup vinegar
1 1/2 teaspoons ground cloves
1 1/2 teaspoons cinnamon

Add beet juice, sugar, vinegar, cloves, and cinnamon in saucepan. Heat mixture at medium-low until it boils. Add beets. Bring it back to a full boil and boil a few minutes. Cool. Recipe says to refrigerate at least 8 hours before serving, but they have never lasted that long in the refrigerator. They are lucky if they make it to the refrigerator.