Wednesday, May 7, 2008

Spiced pickled beets

2 1/2 cups sliced canned or fresh beets, juice reserved
1/2 cup apple cider vinegar
2 tab. sugar
2 whole cloves
3 black peppercorns
l bay leaf
1/2 tsp. salt
1 small onion, sliced (optional)

If using fresh beets, cook in water until tender. Cool enough to take off peels and slice (I use an egg slicer for even slices) Place in medium bowl and set aside.

In medium saucepan, combine vinegar and 1/2 cup beet juice and bring to boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion and return to boil. Remove from heat and pour mixture over the beets. Cover and chill. Serve the beets very cold.

**I often double the recipe, then place in ziplock bag where they can be rotated in refrig so all the beets get the wonderful flavor. Some recipes add a little cinnamon to the mixture.

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