Tangy pickled beets are always a welcome treat with a meal or served on a salad.
INGREDIENTS:
8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt
METHOD:
Scrub beets and trim tops to 1 inch. Place beets in a large saucepan. Add water to cover the beets. Bring to a boil, reduce heat, and simmer, covered, for 25-30 minutes or until beets are tender. Drain beets and allow them to cool.
Peel beets and slice them into uniform-sized slices. Place in a bowl and set aside.
In a small saucepan, combine vinegar, sugar, cloves, allspice, and salt. Bring to a boil; boil for 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
Beets will keep well for up to two weeks in the fridge.
YIELD: 6-8 servings
