Pickled Beets

Pickled Beets
The spices in these are perfect!

Makes 3 cups

• 1 cup cider vinegar
• 1/2 cup water
• 1/2 cup sugar
• 1/8 teaspoon pickling spice
• 1/4 teaspoon mustard seeds
• 1/4 onion, halved
• 1 small bay leaf
• 3/4 teaspoon whole black peppercorns
• 1/4 bunch fresh dill
• 1 pound beets, without tops

Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes.

Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl.

Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch pieces.

Stir together beets and marinade, then marinate, covered and chilled, 1 day.

Per Serving (approximately 1/4 cup): 48 Calories; trace Fat (1.5% calories from fat); trace Saturated Fat; 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.