Pickled Beets

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• 1 large bunch beet (about 1-1/2lbs)
• 3/4 cup vinegar (i use rice vinegar)
• 2 tablespoons sugar (i use fructose)
• 6 allspice berries
• 4 whole cloves
• 1 bay leaf

Recipe

• 1 trim beet stems, leaving 1/2 inch of stem intact. do not trim roots.
• 2 bring water to a boil in the bottom of a vegetable steamer. add beets, cover, and steam until nearly tender but still offer resistance when tested with a sharp knife about 15 to 20 minutes. remove steamer basket from heat.
• 3 while beets are steaming, combine vinegar, sugar, spices, and herbs in a saucepan. cover and bring to a boil. lower heat and keep warm.
• 4 when beets are cool enough to handle, carefully scrape off the skin, trim the stem and root ends. slice the beets into 1/8 inch thick slices and place in glass bowl. cover with warm vinegar mix and set aside to cool.
• 5 when cool, cover and refrigerate for at least 24 hours before using. they will keep for about 3 weeks.
• 6 makes 2 cups.