Pickled Beets

Click to Enlarge	Pickled Beets Finland - Etikkapunajuuret
	Makes Effort: Sched: DoAhead:	8 app * 2 days Must	This is reported (by a Finn) to be the most popular pickle in Finland. It's certainly one of my favorites - and easy to make too. The recipe says to mature for a couple of days but I usually start eating them within a few hours.

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2
2
1/4
1
3

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c
c
T
T

Beets
Vinegar (1)
Sugar
Cloves, whole
Peppercorns

Boil BEETS just until done through. Determine this by running a sharp skewer through the center of the largest one - it should not encounter a hard spot. Cool the beets enough to handle, rub off the skins and cut out any grungy parts.
Slice Beets about 1/4 inch thick and cut slices into quarters (or whatever shape you like).
Pack Beet slices into a sterile jar (not too tight).
Mix All * items in a pot and bring to a boil. Simmer for about 10 minutes, then strain into jar of Beets.
Seal the jar and let mature a couple of days in a cool place.

NOTES:

Vinegar: White distilled vinegar is called for, but other vinegars will work.