Pickled Beets

Whole pickling spices, bay leaves, white wine, and sugar give these red and golden beets a bright, sweet, relish-like flavour. Pickled beets can be refrigerated, covered, up to three weeks. Pickling was popular during World War II and was considered patriotic for its frugality. Whole pickling spices, bay leaves, white wine, and sugar give these red and golden beets a bright, sweet, relish-like flavour.

5 medium red beets and 5 golden beets, stems trimmed (2 lb total with greens)
2 tsp. coriander seeds
1½ tsp. yellow mustard seeds
¾ tsp. dill seed
1 tsp. whole allspice
½ tsp. fenugreek seeds
¼ tsp. whole cloves
¼ tsp. crushed red pepper, flakes
4-5 fresh bay leaves (or 6 dried)
1¼ cups white wine vinegar
1¼ cups dry white wine
¼ cup + 2 Tbsp. sugar
1 Tbsp. + 1 tsp. coarse sea salt

Put red beets in a medium saucepan; cover with water. Repeat with golden beets in another medium saucepan. Cover each, and bring to a boil. Reduce heat to medium-low. Simmer until beets are tender, about 30 minutes. Keeping beets separate, drain, and let stand until cool enough to handle. Peel beets; cut into ¼”-thick rounds. Transfer to separate nonreactive containers.

Stir together the spices in a small bowl. Sprinkle beets with the spice mixture and the bay leaves, dividing evenly.

Stir together vinegar, wine, 1¼ cups water, the sugar, and the salt in a medium saucepan. Bring to a boil. Immediately pour brine over beets, dividing evenly. Let cool completely. Cover each container, and refrigerate 7-10 hours. Serve cold or at room temperature. Pickled beets can be refrigerated, covered, up to 3 weeks.

Transfer to smaller containers to store, if desired.

Makes 2 quarts.