For a quart, I use about 2 1/2 cups cooked sliced beets saving the juice, 1/2 cup apple cider vinegar, 1 small sliced onion, 2 tbsp sugar, 1 tsp pickling spice, 1/2 tsp salt, 1 bay leaf. In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add onion, sugar, pickling spice, salt and bay leaf, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold. Keep refrigerated.
For a quart, I use about 2 1/2 cups cooked sliced beets saving the juice, 1/2 cup apple cider vinegar, 1 small sliced onion, 2 tbsp sugar, 1 tsp pickling spice, 1/2 tsp salt, 1 bay leaf. In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add onion, sugar, pickling spice, salt and bay leaf, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold. Keep refrigerated.