Zesty Pickled Beets

These have NO RESEMBLANCE WHATEVER to the canned pickled beets we all had to try (cuz our moms made us) when we were kids. These, are delicious. Note, if they are too sharp for you, add a little water to the picking brine. Also note, these are quick-pickled - not canned. So keep them in your fridge for up to 2 months.

ZESTY QUICK-PICKLED BEETS

2 bunches beets
½ cup brown sugar
1 ½ cups water
1 ½ cups distilled white vinegar or cider vinegar
½ cinnamon stick
4 whole cloves
4 whole allspice
¼ teaspoon red pepper flake
¼ teaspoon ground nutmeg
2 tablespoons prepared horseradish (not cream style)

Scrub beets, remove tops and roots and boil in salted water for about 30 minutes or until just fork tender. Drain and run beets under cold water to stop cooking. Remove beet skins and slice beets about 1/4” thick. Combine the sugar, water, vinegar and spices in a sauce pan. Bring to a simmer and simmer for 10 minutes. Remove from heat and add horseradish.

Place sliced beets in a clean jar. Cover with pickling liquid. Cover and refrigerate for 2-3 days before serving. These quick-pickled beets will stay for several weeks in your fridge.