2 red beets Salt 1 cup red wine vinegar 1/2 cup water 1/2 cup sugar 5 allspice berries 1 clove

Step 1 Place the beets in cold water and bring to a boil. Salt the water with 1 tablespoon salt, and cook the beets until they are tender and sweet, about 25 minutes. Drain and cool the beets under cold running water, then peel and cut into large dice.

Step 2 Combine the vinegar with the water, sugar, allspice and clove, and bring to a boil over moderate heat. Remove from heat, cover and cool to room temperature.

Step 3Combine the cooked beets with the pickling liquid, cover and refrigerate until ready to use. The beets will keep, refrigerated, for two weeks.

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