Pickled Beets

2 bunches beets
Boiling salted water
1 medium onion, peeled, sliced, separated into rings
1/2 cup vinegar
1/2 cup water
2 tablespoons sugar
1/8 teaspoon ground cloves
1/2 teaspoon salt
3 peppercorns
1/2 bay leaf

Wash beets well. Leave root ends intact; cut off all but 2 inches of tops. Cook in boiling salted water until fork-tender. Cooking time will depend on size of beets, but allow at least 15 minutes. Alternately, beets may be wrapped in foil and baked in 375 degrees F. oven for about 45 to 1 hour. Cool beets 15 minutes; peel. Slice or quarter beets. Place beets and onion rings in canning jar.

Combine remaining ingredients in small saucepan; bring to boil. Remove from heat; pour over beets. Cover; refrigerate several days before use. Makes 2 1/2 to 3 cups.

NOTE: Liquid from pickled beets can be reserved and used to pickle hard-cooked eggs, a favorite of beer drinkers!