Beet Pickles

1. 1

   In a large saucepan of boiling water, cook the beets until barely tender, about 25 minutes.

2. 2

   Remove the saucepan from the heat and let the beets cool in the water for 20 minutes.

3. 3

   Using a slotted spoon, transfer the beets to a work surface and let cool.

4. 4

   Reserve 1 cup of the cooking liquid.

5. 5

   Slice the beets into thin wedges.

6. 6

   In the saucepan, combine the vinegar, sugar and onions with the reserved beet cooking liquid.

7. 7

   Tie the cloves, allspice, cinnamon sticks and crushed red pepper in a cheesecloth bundle and add to the saucepan.

8. 8

   Bring to a boil, then add the sliced beets.

9. 9

   Remove from the heat and let the beets cool completely in the brine before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.