Pickled Beets Recipe

Ingredients

1 1/2 cups water 

1 cup sugar 

1/2 cup white-wine vinegar 

1 small carrot, thickly sliced 

1 small onion, thickly sliced 

5 white peppercorns 

1 bay leaf 

2 allspice berries 

4 medium beets (about 1 1/2 pounds), trimmed and scrubbed 

2 bay leaves 

2 allspice berries 

1 piece (3 inches) fresh horseradish, peeled and cut into chunks 

2 quarts water 

Preparation

Swedish vinegar: Place all ingredients in a saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat, and let cool.

Beets: Put beets in a medium pot; add bay leaves, allspice berries, horseradish, and water. Bring to a boil, and cook until beets are tender when pierced, 45 minutes to 1 hour. Drain. When cool enough to handle but still warm, peel and cut into quarters.

Transfer beets to a nonreactive container with a tight-fitting lid, and pour vinegar over them. Cover, and refrigerate at least 2 days and up to 1 week before serving.

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