Ingredients: 3 c Beets, cooked or canned, sliced 1 tb Fresh horseradish, grated (or use about 4 t prepared horseradish) 8 Cloves, whole (or use about 1/2 t caraway seed) 2 c Vinegar 1 tb Brown sugar 2 ts Salt Directions:1. Layer beets in a glass or earthenware bowl, sprinkling layers with horseradish and cloves. 2. Boil vinegar with sugar and salt 2 minutes. Pour over the beets. Cover and refrigerate for 24 hours. |