Tangy pickled beets are always a welcome treat with a meal or served on a salad.
8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt
Scrub beets and trim tops to 1 inch. Place beets in a large sauce pan. Add water to cover beets. Bring to a boil, reduce heat, and simmer, covered, 25-30 minutes or until beets are tender tender. Drain beets and allow to cool.
Peel beets and slice into uniform sized slices. Place in a bowl and set aside.
In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
Beets will keep well for up to two weeks in the fridge.
YIELD: 6-8 servings