3 cup Beets, Cooked & Sliced
4 teaspoon Horseradish, Prepared
8 Cloves, Whole
teaspoon Caraway Seed
2 cup Vinegar
1 tablespoon Brown Sugar
2 teaspoon Salt

Layer beets in a glass or earthenware bowl, sprinkling layers with horseradish and cloves. Boil vinegar with sugar and salt 2 minutes. Pour over the beets. Cover and refrigerate for 24 hours.