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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Ingredients:
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) |
Directions:
1. 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.
2. Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl.
3. Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch pieces.
4. Stir together beets and marinade, then marinate, covered and chilled, 1 day.
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