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Pickled Golden Beets




Source of Recipe


seattle times


List of Ingredients




5 medium Golden beets
1 bay leaf
½ teaspoon whole coriander seeds
½ teaspoon yellow mustard seeds
½ teaspoon whole allspice
¼ teaspoon whole cloves
1/8 teaspoon crushed red pepper flakes
2/3 cup white balsamic vinegar
½ cup water
¼ cup granulated sugar
½ teaspoon kosher salt



Recipe



1. Trim greens and root ends from beets. Put into a large saucepan and cover with water. Cover and bring to a boil. Reduce heat and simmer about 30 to 40 minutes or until tender. Drain and cool.

2. When cool enough to handle, peel beets and cut into ¼-inch thick rounds. Put into a nonreactive bowl with the bay leaf, coriander and mustard seeds, allspice, cloves and crushed pepper flakes.

3. Combine vinegar, water, sugar and salt in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Pour over the beets, stirring gently. Cool, then cover and refrigerate overnight. The beets will keep 2 weeks in the refrigerator.