Title: Maryanne's Pickled Beets
Categories: Appetizer Vegetable
Yield: 1 Pint

3		Beets; cooked and sliced
1	sm	Onion; sliced thin
1		Whole clove
		Nutmeg to taste
		Salt to taste
1	tb	Dry red wine
2	tb	Cider vinegar

Into a pint jar, drop in the clove, shake in some salt, and grind a touch of nutmeg. On top of these, put down alternate layers of beet slices and onion slices, until the beets are all gone or you run out of jar. Add the wine and the vinegar and top off with water (or beet juice if you've cooked the beets in liquid.) Cap tightly and store overnight in the refrigerator.

These pickled beets will be ready to eat the next day, but they are not processed and will not keep without refrigeration.

You may also used canned sliced beets for this recipe and use the beetwater from the can to top off the jar. But canned beets don't have the intensity of beets prepared by baking them.

Dave Sacerdote

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