Ingredients

2 pounds fresh small beets, stems removed

1/2 cups white sugar

1 tsp salt

1 cup apple cider vinegar

1 cup red wine vinegar

1 tablespoon whole cloves

1 Cinnamon stick

1/2 sliced red onion

Directions

Place beets in a pot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 1/2 cup of the beet water, cool, peel and slice. In a large saucepan, combine the sugar, beet water, vinegar, cloves, cinnamon stick and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jar, seal and refrigerate.  Beets are ready in 24 hours.