I hated beets as a child. It took nearly two decades before I would even consider eating them again as an adult. Now I love them and every winter when beets are in season I make jars of pickled beets to liven up our green salads. This recipe makes a quart and can be easily multiplied for larger quantities.
1lb beets, washed with tops and bottoms trimmed
½ cup water
1 cup vinegar
½ cup sugar
1 T salt
3 whole cloves
½ stick cinnamon
1 medium onion, cut in half and thinly sliced
To cook the beets, preheat the oven to 400°, wrap individual beets in foil and place on a foil lined baking sheet. Cook for 40-60 minutes or more depending on the size of the beat. The beets are ready when they start to ooze a bit and give when pressed. Remove the foil. When cool enough to handle, the outer peel should slip off easily. Cut in half and slice into 3/8 inch slices.
To prepare the pickling solution place the water, vinegar, sugar salt and spices in a sauce pan big enough to also hold the beets and the onions. Bring the liquid to a boil stirring from time to time to dissolve the sugar and salt. Add the onions and beets, return to a boil, reduce the heat and simmer for 5 minutes to meld the flavors and soften the onion.
Let the mixture cool a bit, place in a container and store in the refrigerator. The finished beets can keep several weeks under refrigeration without canning.