Title: Beets in Spiced Brine
Categories: Jewish Georgian Israel Info Vegetable
Yield: 1 Quart

8		To 10 whole (2 lbs) fresh young beets, stem & leaves remove
2 1/2	c	;water
1	tb	;salt
4		Ribs celery & leaves, halved horizontal
6		Sprigs fresh dill
1		Sprig flat-leaf Italian pasley, large fresh
2		Bay leaves
1		Hot red or green chili, seeded & quartered
1		Head (6 to 8 cloves) garlic peeled & halved lengthwise

Beets are popular in Georgian -- especially as pickles. Most Georgians have large, cold cellars in their houses, where pickles are stored during winter months & are always available to supplement diet.

1. Put whole beets, not peeled, into boiling water to cover & cook, covered, for 20 mins. Cool & peel beets. Discard the cooking liquid. 2. Put 2-1/2 cups of water & salt into a pan & bring to a boil. Add celery, dill, parsley, bay leaves, & chili & cook over moderate heat for 2 mins. Remove & cool seasonings, herbs, & liquid. 3. Put 1 layer of whole beets in a jar, cover w/some of herbs -- garlic, chili, & a bay leaf. Add balance of beets & the herbs & garlic. Pour seasoned cooking water into jar, cover it, & refrigerate for 3 days or more before tasting. Serve at room temp as a side dish or pickle. Makes about 1 qt.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi

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