Refrigerated Pickled Beets

Here is a recipe I use to make
pickled beets and keep them in
the refrigerator for a long time.
I put the beets into quart jars and
make a double batch of liquid to cover.

Ingredients:
2 cups cooked or canned beets,
drained (save the juice)
1/2 teaspoon dry mustard
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon cloves, powdered
1/2 cut clove garlic
6 tablespoons vinegar
1/4 cup water and juice from the beets

Directions:
Slice the beets and place in a bowl.
In another bowl, measure mustard,
sugar, salt, cloves and garlic.
Add vinegar and water (or beet juice)
gradually while stirring.
When the mixture is smooth,
pour over the beets.
Put in the refrigerator to chill;
then remove the garlic,
and serve with meat or fish.
Store in the refrigerator.