Pickled Beets

Drain 1 jar sliced beets, reserving liquid. Place drained beets in mixing bowl. Peel 1 medium onion; cut in rings and add to beets in mixing bowl. In saucepan combine 1/2 cup reserved beet liquid, 1/2 cup apple cider vinegar, 3 Tbsp sugar, 1/2 tsp salt, 3 peppercorns, 1 whole clove garlic, peeled and crushed, 1 bay leaf and 2 whole cloves. Bring to a boil over medium heat then lower heat and simmer for 5 minutes. Strain hot marinade over beet and onion slices. Mix gently then set aside to cool. Refrigerate, covered. When ready to serve, drain.

NOTE: Serve as a salad over salad greens with your favorite dressing or serve as marinated vegetable.