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Published: Tuesday, 8/16/2005

Pickled Beets

4 medium size beets


1/4 teaspoon ground cloves

2/3 cup brown sugar

1/2 cup white or apple cider vinegar plus

a little water

Scrub beets with vegetable brush, trimming tops to 1 to 2 inches. Place in a 4-quart pot and cover with water. Boil 40 to 50 minutes until tender. (I use a metal cake tester to test doneness; when it slides easily into beet, the beet is done.) Using a slotted spoon, remove from water (now tinted red). Using a ladle, reserve two cups red-tinted cooking water from the top of the water; discard dregs. Let cooked beets cool in colander.

When cool enough to touch, with a paring knife slip the skins off the beets, cutting off tops. Slice or cube beets and place in a glass or plastic dish with a cover. Place the 2 cups of reserved cooking water in a small saucepan with cloves, brown sugar, and apple cider vinegar and dissolve, heating slightly if necessary. Pour over beets to cover; add a little extra water if this is not enough to cover.

Refrigerate overnight to enhance flavor.

Yield: 8 servings

Source: Kathie Smith

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