Aiuli's Pickled Beets Recipe

• 1 lrg Bunch beets ( about 1-1/2lbs)
• 3/4 c. White vinegar (I use rice vinegar)
• 2 Tbsp. Sugar (I use fructose)
• 6 x Allspice berries
• 4 whl cloves
• 1 x Bay leaf

1. The three of us love this pickled beet recipe from Farm House Cookbook.
2. 1.
3. Trim beet stems, leaving 1/2 inch of stem intact.
4. Don't trim roots.
5. 2.
6. Bring water to a boil in the bottom of a vegetable steamer.
7. Add in beets, cover, and steam till nearly tender but still offer resistance when tested with a sharp knife about 15 to 20 min.
8. Remove steamer basket from heat.
9. 3.
10. While beets are steaming, combine vinegar, sugar, spices, and herbs in a saucepan.
11. Cover and bring to a boil.
12. Lower heat and keep hot.
13. 4.
14. When beets are cold sufficient to handle, carefully scrape off the skin, trim the stem and root ends.
15. Slice the beets into 1/8 inch thick slices and place in glass bowl.
16. Cover with hot vinegar mix and set aside to cold.
17. When cold, cover and chill for at least 24 hrs before using.
18. They will keep for about 3 weeks.
19. Makes 2 c.

beets, white vinegar, sugar, berries, cloves, bay leaf

Taken from cookeatshare.com/recipes/aiuli-s-pickled-beets-62790 (may not work)