recipelink.com Chat Room Recipe Swap - 2001-01-28
From: calliope,.NY

Calliope’s Raspberry Vinegar Pickled Beets

6 beets, at least, depending on size, with 2 inches of tops left on

Roast beets in pan covered tightly in foil at 375 for about an hour with 6-8 whole, unpeeled cloves of garlic, some fresh sprigs of thyme...or some dry, some whole cloves and a sprinkling of Kosher salt and some pepper.

Cool, peel, slice in rounds and then quarter.
Boil a cup of water, add the beets and their juice let sit for about 1/2 hour.

Remove the beets to a bowl.

Bring the beet water back to a boil with 1 cup raspberry vinegar. Add to it:

4-Tbsp. sugar
8-whole cloves
8-whole black peppercorns
1-tsp. salt
1-whole Bay leaf
1-small green pepper, quartered and sliced quite thin
1-small red or Vidalia onion, quartered and sliced quite thin
1-heaping tsp. drained horseradish
squeeze the garlic cloves that you roasted from their skins and add with the beets

Bring it all back just to the boil. Remove from the heat and pack into a large glass canning jar. Allow to cool, cover and refrigerate without actually creating a seal. Allow to sit for at least 24 hours before serving, checking your lid and turning upside down and back a few times during that period to distribute the brine, if need be.