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PICKLED BEETS
Ingredients:
• ½ cup cider vinegar
• 1 cup water
• ¼ cup sugar
• 1 teaspoon pickling spice
• 1 small bay leaf (not California)
• ¼ teaspoon whole black peppercorns
• 2 small beets (1 medium size) sliced into ¼ inch rounds

Preparation:
1. Peel and slice the beets to ¼ inch rounds.
2. Add to a saucepan along with a cup of water and bring to a boil over medium heat; lower heat and simmer until tender (about 15 minutes).
3. Reserve a 1/4 cup of the beet water and drain the beets; put the beets aside.
4. Add the beet water to the remaining ingredients and bring to a boil; remove from heat and bring to room temperature.
5. Once the pickling mixture has cooled, pour it into a glass container with a secure top; add the cooked beets; seal and refrigerate overnight before using.
*Pickled beets will keep refrigerated in a sealed glass container for about 5 days.