1Peel and thinly slice the golden beet into 1/8 inch rings.
2Simmer beets submerged in 1 cup water in a small covered sauce pan until fork tender, about 30 minutes.
3Remove beets and place into a quart-sized canning jar.
4Add vinegar and sugar to the beet juice water and simmer until sugar is dissolved.
5Let cool a bit while you thinly slice your apples into 1/8 inch rings. Don't bother coring your apple, just tap the seeds out from the rings as you go.
6Fill you jar with apple slices, raisins and spices and then pour in your vinegar mixture. You may have a bit extra liquid, but be sure to submerge everything in the jar.
7Refrigerate for at least 8 hours. The apples are best after 2 or 3 days - still crisp, but full of flavor. After that, the apples will get a little bit more mushy. great with spreadable cheese, hard cheese, or perhaps as a garnish to a meat or fish entree.