Danish Pickled Beets with Cloves and Bay

What you need

• 1 kg (2 lb 3 oz) beets, about 6 medium
• 250 ml (1 cup) water
• 250 ml (1 cup) white wine vinegar
• 150 g (3/4 cup) granulated sugar
• 1 tsp salt
• 6 whole cloves
• 2 bay leaves
• 6 allspice berries

Method

Restated from the original video

1. 1

   Scrub the beets and trim the tops, leaving 2 cm (1 in) of stem and the root tail so they do not bleed. Do not peel.

2. 2

   Put the beets in a pot, cover with water and bring to a boil. Simmer until a knife slides in easily, 40-60 min depending on size.

3. 3

   Drain and let the beets cool until you can handle them. Rub off the skins with your fingers. Wear gloves if you want to avoid stained hands.

4. 4

   Slice the beets about 1 cm (1/2 in) thick and pack them into a clean jar or lidded container.

5. 5

   In a saucepan, combine the 250 ml water, the sugar, salt, cloves, bay leaves and allspice. Bring to a boil and simmer for 3 min, stirring until the sugar dissolves.

6. 6

   Take the pan off the heat and stir in the vinegar.

7. 7

   Pour the warm brine, spices included, over the beets so they are fully covered. Let cool to room temperature, then close the lid.

8. 8

   Refrigerate for at least 24 hours. Keeps up to 2 weeks in the fridge. Serve cold with meatballs or rye bread.

Imported from ovkuse.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.