Pickled Beets

By LLRedd

Ingredients

• 5 med. red beets
• 5 med. golden beets
• 2 t coriander seeds
• 1 1/2 t mustard seeds
• 3/4 t dill seed
• 1 t whole allspice
• 1/2 t fenugreek seeds
• 1/4 t whole cloves
• 1/4 t crushed red pepper flakes
• 5 fresh bay leaves, or 6 dried bay leaves
• 1 1/4 C white wine vinegar
• 1/4 C + 2 T sugar
• 1 T + 1 t coarse salt

Details

Servings 2

Preparation

Step 1

1. Put red beets in med. saucepan, cover with water. Repeat with golden beets in another med. saucepan. Cover each, bring to a boil. Reduce heat to med. low, simmer until beets are tender about 30 mins. Keeping beets separate, drain and let stand until cool. Peel beets, cut in 1/4 inch rounds. Transfer to separate nonreactive containers.

2. Stir spices together. Sprinkle beets with the spice mixture and the bay leaves, dividing evenly.

3. Stir together vinegar, wine, 1 1/4 C water, sugar, and salt in med. saucepan. Bring to a boil and immediately pour brine over beets, dividing evenly. Let cool completely. Cover each container and refrigerate 7-10 hours. Serve cold or at room temperature.