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Pickled Beets

  • Servings: 8
Pickled Beets

Source: Martha Stewart Living, July

Ingredients

  • 2 pounds small beets, scrubbed well
  • 1/2 cup rice-wine vinegar
  • 2 tablespoons firmly packed light-brown sugar
  • 1 tablespoon caraway seeds
  • Coarse salt and freshly ground pepper

Directions

  1. Preheat oven to 350 degrees. Wrap beets in aluminum foil, and place on a baking sheet. Bake until tender when pierced with the tip of a knife, about 1 hour and 30 minutes. Remove from oven, and let stand until just warm. Slip skins from beets, and slice beets into wedges.

  2. In a medium bowl, whisk together vinegar, sugar, caraway seeds, salt, and pepper. Add beets, and toss to combine. Will keep, refrigerated in an airtight container, for up to 2 weeks.

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