Pickled Beetroot

this is the plain recipe I've used for years and you can adapt it any way you like. I suggest you try one batch as is first then for subsequent batches adjust the way you like (more or less sugar, spices, etc)

Fresh young beets are nicest but older ones cut up will work.
Boil the unpeeled beets until tender but not too soft (somewhere around 30 minutes). Plunge them into cold water and slip off skins. Slice larger beets.
In a pot boit together 1-1/2 cup white vinegar, 2 cups plain sugar, 1/2 cup water, 1/2 tsp salt. Let boil a minute or two, then add beets to this syrup - but don't boil them. You just want to warm them.
Drop beets into sterilized jars, pour syrup over them, cover tightly and store.

After a jar of beets is eaten, you can use the syrup to make pickled eggs. Drop whole, peeled, hard-cooked eggs into the beet liquid and pickle for 2 days before using. You can add a piece of cinnamon and/or 4 cloves. Keep eggs refrigerated for the whole process.