Pickled Beets

Circle B Kitchen

Adapted from Gourmet Magazine

1 cup cider vinegar

1 cup water

½ cup sugar

2 teaspoons fine sea salt

1 tsp black peppercorns

1 tsp pickling spice

1 tsp mustard seeds

1 bay leaf

1 ½ lbs fresh beets

Combine all the ingredients except for the beets in a medium saucepan. Bring to a boil, remove from the heat and let sit while you prepare the beets.

Trim the beets of root and stems (save the greens for salad or sauté). Cut large beets in half. Place the beets in a pan of cold water and bring to a boil, reduce the heat and let simmer for about 30 to 45 minutes until just tender. Drain.

Peel the beets. I like to wear rubber gloves and then just rub the beets and the skins peel right off. Cut the beets into chunks and place in a medium bowl.

Strain the vinegar mixture and pour over the beets. Cover and refrigerate at least 12 hours.