Wreathed Pickled Beets

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2 cans sliced or diced beets, chopped fine
1 pkg. lemon gelatin
1/4 c. honey
1 1/2 c. vinegar
5 or 6 whole cloves

Prepare lemon gelatin using 1/2 amount water. When syrupy, add drained beets, honey, vinegar, and cloves. You may fill out with some beet juice. This amount will fill a 3-cup ring mold and make a pretty wreath for the holidays. Serve in wedges.

See the full article in the January 1982 issue.

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