Pickled beets recipe

Preparation

. Turn off all but 1 inch of stems beet In 5-quart pot, combine the beets and enough water to cover; bring to a boil over high heat. Reduce heat; cover and simmer until tender, 20 to 30 minutes. Drain reserved 2 cups liquid betteravesarracheuse. When cool enough to handle, cut beets and cut into 4.1 inch thick slices. Place in a medium bowl.

In a non-reactive one liter pot, the beet liquid, vinegar, sugar and spices reserved pickling heat over medium heat, stirring frequently, until sugar is dissolved; Pour and refrigerate overnight beet or up to 1 week.

Yield: 8 servings

Recipe Source: The New Good Housekeeping Cookbook by Susan Westmoreland edited (Hearst Books)
Reprinted with permission.
_{Licensed Photo © 2011 Abby Reid, to About.com, Inc.}

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