Pickled Beets

By Betty:

Ingredients:

7 Medium size beets
Water to cover the beets
Pickling Marinade*

Preparation Step I (cooking the beets):

1. Remove stems and roots from the beets and place in a large pot with water to cover.
2. Cook beets for 2 hours on medium heat. Beets are done when a fork is easily inserted into the beet.
3. Remove beets from cooking water with a slotted spoon, chill under cold water and remove skins.
4. Reserve 1 cup of the cooking water for the marinade.
5. Slice beets into 1/4 inch thick slices and set aside.

Preparation Step II – (making the pickling marinade).

*Ingredients for pickling marinade:

1 cup cider vinegar
1 cup beet  liquid reserved from Step I
½ cup sugar
pinch of mustard seeds
10 whole cloves
16 black peppercorns

1. In a small saucepan combine the above ingredients and bring to a boil.
2. Reduce heat and simmer for 3 minutes until sugar is dissolved.
3. Pour marinade over sliced beets and refrigerate overnight.
4. Before serving, strain the marinade through a fine sieve and pour the strained liquid over the beets.

Serve as side dish.

Please see: The Maturing Palate