Pickled Beets

I pickle these and keep them in the fridge, but you could actually can them for longer storage.

3-4 large beets (cooked til fork tender, skin removed and diced into bite sized pieces)
2 cup water
2 cup apple cider vinegar
1 inch piece fresh ginger (diced)
1/2 tsp cloves
2 TBS sugar (I use liquid stevia to taste)

Boil vinegar with all ingredients except cooked beets. Place beets in a clean jar. Pour boiling liquid over beets. Put a lid on it and let stand in fridge for 24 hours. Then enjoy. These last about a month in the refrigerator.