Beet Pickles

2 medium beets, washed and trimmed

2 cloves garlic

pinch of rosemary

1/4 t or less cinnamon

2-3 whole cloves

10 whole peppercorns

2 t. cane sugar

1/2 c. red wine vinegar

1-1/2 C. water

Wrap the beets in foil along with the garlic and rosemary. Roast in a 400-degree oven until the beets are tender. Remove from the oven and cool until you can easily handle them. Pull off the peels. Slice the beets into even, thin rounds. Pack into a sterilized pint mason jar with the garlic cloves, peppercorns, and whole cloves. Set aside while you prepare the brine.

In a small saucepan, combine the water, vinegar, cinnamon, and sugar and bring to a boil. As soon as the brine boils, pour it over the beets, until the brine comes up to just 1/2 inch below the jar's rim. Place the lid on the jar securely, and cool to room temperature. Refrigerate.