Scandinavian Pickled Beets

      1 cup cider vinegar
      2 onions thinly sliced
      1/2 cup sugar
      1/2 teaspoon salt
      1/2 teaspoon peppercorns
      1 bay leaf
      4 cups ( 2 - 1 lb cans ) sliced or small whole beets, or both, reserve 
      liquid.
      In pan, combine all ingredients except beets with 1 cup liquid from 
      beets. Add beets. Bring to the boil. For a sweeter pickle add more 
      sugar. Serve hot or cold. 

	 For great pickled eggs 
      add peeled hard boiled eggs to the cooled beet pickling liquid. Let 
      eggs pickle for several days for color to the yolk.

	 Beets, (without eggs) store well for several weeks 
      in the fridge. Store eggs, in liquid, separate from beets, also in 
      the fridge. Makes 12 servings.

This recipe is modified from a recipe taken from Women's Day Encyclopedia of Cookery Volume 2 published in 1966.