Ingredients
For the boiled beets:
- 4 lbs red beets
- water, to cover
- juice of 1 lemon
For the pickled beets:
- 2 Tbsp whole cloves
- 2 ½ cups red wine vinegar
- 1 ¼ cups sugar
- 4 lbs boiled beets, peeled and quartered
- 4 dried bay leaves
- 8 garlic cloves
- 2 cinnamon sticks
Instructions
- To boil the beets: Arrange the beets in a large pot or saucepan, then add water to cover and the juice of 1 lemon. (The acidity keeps the beets vibrant.) Bring to a boil over high heat, then reduce the heat to medium- low and simmer for 45 minutes-1 hour, until a fork easily pierces the beets. Drain and rinse under cold water until cool enough to handle.
- To pickle: Toast the cloves in a large stainless-steel pot over medium heat, stirring occasionally, until very fragrant, about 4 minutes.
- Add 2 1/2 cups water, the vinegar and sugar. Increase the heat to high and bring to a boil.
- Meanwhile, put the peeled and quartered beets, bay leaves, garlic cloves and cinnamon sticks in a 4-quart jar or several smaller containers. Ladle the hot liquid into the jar to cover the beets, then tightly seal. Let cool completely before storing in the refrigerator. The beets can be eaten after chilling for 2 hours, but are better the longer they sit.
Notes
The beets can be eaten after chilling for two hours, but are better the longer they sit. They will keep in the fridge for up to two months.
- Prep Time: 10 minutes + 2 hours chill time
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Quick
- Cuisine: Ashkenazi