Pickled Beets
- Reviews 2
Ready In: 2 hrs
Yields: 1-2 pints
Ingredients
- 2 lbs uncooked beets, peeled
- 1⁄2 cup vinegar
- 1 cup water
- 1 bay leaf
- 4 allspice berries
- 4 black peppercorns
- 1 whole clove
- 1 tablespoon sugar
- 1⁄4 teaspoon salt
Directions
- In a 2 qt non reactive saucepan, combine all ingredient but the beets.
- Bring to a boil.
- Remove from heat and let cool while beets cook.
- Place beets ina large saucepan.
- Cover with cold water and bring to a boil.
- Cook at a slow boil until theya re tender, about 45 minutes to 1 hour.
- Drain.
- When cool enough to handle, slice thin.
- Discard bay leaf from marinade.
- Combine beets and marinade and pour into clean jars.
- Cap and refrigerate for 24 hours to let the flavors meld.
- Will keep indefinitely refirgerated.
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