3 c Beets, cooked, sliced

1 tb Horseradish, fresh, grated

Or 4 ts Horseradish, prepared

8 Cloves, whole

1/2 ts 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.