Pickled Beets

Boil 2 large beets (cut in half), cool, peel skins and slice.

Simmer covered in a small pot for 15 minutes:

3/4 C beet cooking water

3/4 C apple cider vinegar

1/2 C sugar

1 cinnamon stick

4 whole cloves

1/2 tsp whole mustard seeds

1 bay leaf (optional)

1/2 tsp or 1 small piece dried orange peel (optional)

Put sliced beets into a large mason jar. Pour in the syrup slowly to leave the spices behind in the pot, and discard. Top up with beet cooking water if necessary. Cool to room temperature before screwing on the lid, then refrigerate.