Pickled Beets

• 1 cup cider vinegar
• 1/2 cup water
• 1/2 cup sugar
• 1/8 teaspoon pickling spice
• 1/4 teaspoon mustard seeds
• 1/4 onion, halved
• 1 small bay leaf (not California)
• 3/4 teaspoon whole black peppercorns
• 1/4 bunch fresh dill
• 3 beets (1 pound without tops)

1. Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved.
2. Cover and simmer 30 minutes.
3. Cool marinade, then chill, covered, 1 day to allow flavors to develop.
4. Pour through a fine sieve into a bowl.
5. Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours.
6. Drain and cool.
7. Slip off skins and cut into 1/2-inch pieces.
8. Stir together beets and marinade, then marinate, covered and chilled, 1 day.

cider vinegar, water, sugar, pickling spice, mustard seeds, onion, bay leaf, whole black peppercorns, dill, beets

Taken from www.epicurious.com/recipes/food/views/pickled-beets-104407 (may not work)