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

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.