Recipe courtesy of Scandinavian Cooking 

Decorates meat and fish dishes as well as open-faced sandwiches.

• 8 beets, large
• 2 cups distilled white vinegar
• 1 cup water
• cinnamon stick
• 2 Tbsp. pickling spice

Wash beets and cook in water about 1 hour or until tender. Pour off hot beet water. Cover beets with cold water. When cooled slightly, peel beets and cut in thin slices. Place the beets in a jar. Mix vinegar, water, cinnamon stick and spices in a casserole. Bring to boil. Pour immediately over the beets in the jar. Vinegar mixture should cover the beets completely. Let stand for 24 hours before serving.