½ cup cider vinegar
¼ c. water
2 T. sugar
½ t. mustard seeds
½ t. fennel seed
1 small bay leaf
1 t. whole black peppercorns
1 clove
1 t. salt
1 sprig fresh dill
1 bunch small (4 or 5) beets, washed
Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and let marinade steep, at least 4 hours and up to 24 hours. Strain marinade and discard spices.
Remove greens from beets, reserving for another delicious use! Steam or boil beets, 20-40 minutes (depending on size) until barely knife tender. Drain beets; rinse under cold water and slip the peels off of the beets using your fingers. Cut into ½” wedges.
Place beets in a glass jar and pour marinade over the top. Allow beets to pickle in the refrigerator for at least 1 day or longer depending on your taste preference.
Recipe provided by: Chef Shellie Kark, KitchenCUE
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