34 oz Canned sliced beets,
-undrained
2 ts Whole pickling spices
2/3 c  Sugar
2/3 c  White vinegar
1 lg Cucumber, cut into
-1/4-inch slices
1 md Onion, thinly sliced

1. Drain beets and reserve 2/3 cup liquid. 2. Tie pickling spices in a
piece of cheesecloth. 3. Combine beets, sliced cucumber, onion, reserved
liquid, sugar, vinegar and cheesecloth bag in a deep, 2-quart,
heat-resistant, non-metallic casserole. 4. Heat, covered, in e Oven
12 minutes or until mixture boils. Stir occasionally. 5. Chill to marinate.
6. Remove pickling spices before serving.