Fast & Easy Pickled Beets
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|1 c||white vinegar|
|1 pinch||mustard powder|
|3 can(s)||sliced beets|
|1 c||reserved beet juice|
|1 pinch||powdered cloves or you can throw a couple of whole cloves in it|
Drain cans of beets. Reserve 1 cup of juice.
Mix salt, powdered cloves and mustard powder with sugar (so it won't clump)
Mix vinegar and sugar mixture to a boil in a 2 qt. sauce pan until the sugar is dissolved. Remove from heat.
Add drained beets and reserved liquid to vinegar and sugar.
Put in glass jars and refrigerate for At LEAST 24 hours.