Pickled Beets

Ingredients

• 8 medium fresh beets
• 1 cup vinegar
• 1/2 cup granulated sugar
• 1 1/2 teaspoons whole cloves
• 1 1/2 teaspoons whole allspice
• 1/2 teaspoon salt, optional
• 1/2 cup water

Instructions

1. Cook the beets: Wash the beets well and trim the tops, leaving about 1 inch of stem. Place them in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for 35–50 minutes, or until the beets are tender when pierced with a fork.
2. Cool and peel: Drain the beets and allow them to cool until easy to handle. Rub off the skins, then slice the beets into rounds or wedges.
3. Make the pickling liquid: In a saucepan, combine the vinegar, sugar, water, cloves, allspice, and salt. Bring to a gentle boil, stirring until the sugar dissolves. Simmer for 5 minutes.
4. Combine: Place the sliced beets in a clean heatproof jar or container. Pour the hot pickling liquid over the beets, making sure they are completely covered.
5. Chill: Allow the beets to cool to room temperature, then cover and refrigerate for at least 24 hours so the flavors can develop.
6. Serve: Enjoy chilled as a side dish, on salads, or alongside sandwiches and roasted meats.

Storage: Keep refrigerated and use within about 2–3 weeks. This recipe is intended as a refrigerator pickle, not a shelf-stable canning recipe.