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Pickled Beets

8 medium raw or 1-2 cans whole beets
1 cup apple cider vinegar
2 cups beet cooking water (or juice from canned beets + water to 2 cups
1/2 cup sugar or to taste
1 medium onion
1 bay leaf
3-6 whole cloves or 1/4 -1/2 tsp. powdered
salt to taste
cinnamon if desired, to taste

Parboil beets (cut off root and leaves) and slip off skins, or just
peel raw. Cook beets whole if small, sliced if large, in salted
water until fork tender. Transfer beets to glass/china container
with lid, size large enough to completely cover beets and allow
room for 2-4 more cups displacement. In cooking water pour vinegar,
sugar, spices, seasonings. Taste for comfortable acidity and add
either more water or more vinegar; taste for balance of sweet and
sour you like and add sugar if wanted, or readjust water/vinegar
to make comfortably sour. Peel and thinly slice raw onion into
beets and juice. Cover and let sit out until room temperature, then
add peeled harboiled eggs. Refrigerate for 24 hours. Improves each
day.

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