Trim beets and scrub them clean

Boil in kettle or saucepan in enough water to cover (2 to 3 cups) until beets are tender

This may take 20 to 40 minutes

Set beets aside to cool; pour away all but 1 cup of the liquid

Add to it sugar and vinegar; boil briskly until thickening starts, about 5 minutes. Meanwhile skin beets with a table knife and cut cross- wise in slices 1/8-inch thick

Add slices, salt, and pep- per to syrup and heat again, just to boiling

Sterilize canning jars

Using funnel and slotted spoon, transfer slices into jars

Add 2 cloves to each jar, ladle in hot liq- uid to fill jars, and seal

When they are cool, label and date jars and remove them to cool, dark shelf for at least two weeks

Makes 3 pints.