Pickled Beets

Shared by shareholder Julia Vandenbosch


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                                                 3/4 teaspoon whole black peppercorns
1/4 bunch fresh dill                                            3 beets (1 lb without tops)


Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes.

Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl.

Cook beets, by roasting or steaming, until cooked through. Slip off skins and cut into 1/2-inch pieces.

Stir together beets and marinade, then marinate, covered and chilled, 1 day.