Pickled Beets

--------------------------------------------------------------------------------
PICKLED BEETS
My mother brought this recipe back from China in the late 1940s. My father was stationed there while he was in the Air Force.
6 cups cooked, sliced beets or 3 cans sliced beets
1 cup sugar
1 cup vinegar (white or apple cider)
2 tablespoons cornstarch
24 whole cloves
3 tablespoons ketchup
3 tablespoons cooking oil (optional)
1 teaspoon vanilla
Dash of salt

1. Drain the beets, reserving 1 1/2 cups of the beet liquid. Place the beets in a medium saucepan with the reserved liquid and the remainder of the ingredients.
2. Mix well, then cook for 3 minutes over medium heat, or until the mixture thickens. Let it cool, then store it in the refrigerator.