1 (17 oz.) can beets
1/2 c. sugar
3/4 c. cider vinegar
1/4 c. water
4 Tbsp. red hots
6 whole cloves
1 small stick cinnamon
Drain and chop beets. Combine other ingredients and boil 15 minutes.
Remove cinnamon stick and add beets to hot liquid and mix well. Store
in container in refrigerator.