Beautifully colored and not overly spicy. This is how my mom always made her pickled beets, and I continue the tradition.
Ingredients:
- 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
Directions:
Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover.
Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender.
Remove from water; cool. Peel beets and slice; 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.
