Pickled Beets

• 2 lbs. beets, greens removed (leave an inch of the stalk)
• 0.5 cup apple cider vinegar
• 0.5 cup beet juice
• 3 Tbsp. sugar
• 0.5 tsp. salt

• 1 Tbsp. mixed pickling spice

• 2 cloves
• 4 allspice berries
• 4 coriander seeds
• 6 peppercorns
• 12 mustard seeds
• 0.25 bay leaf

Wash the dirt off the beets.

In a covered pan cook the whole beets in boiling salted water until tender (35–50 minutes, depending on the size of the beets, or 12–15 minutes in a pressure cooker).

Save the water the beets were cooked in.

Cool the beets, cut off the root ends and remaining stalks and slip off the skins.

Cut the beets up into slices or chunks as you want them and put them in a clean, empty jar.

In a small pan bring half a cup or so of the beets' cooking liquid to a boil, along with the remaining ingredients, then pour the hot mixture over the beets.

Let the jar come to room temperature and then chill it in the fridge. They will be ready to eat in 3 weeks.