A delightful twist on classic pickled beets, this recipe combines vibrant flavors with a hint of spice.
Wash the beets thoroughly and trim the stems, leaving about 2 cm attached.
Leaving a bit of stem helps prevent the beets from bleeding too much during cooking.
Place the beets in a large pot, cover with water, and bring to a boil. Cook until tender, about 30-40 minutes.
You can test the doneness by inserting a knife into the beet; it should slide in easily.
Drain the beets and let them cool slightly. Peel off the skins and slice into 1 cm rounds.
The skins should slip off easily when the beets are still warm.
Separate the onion into thin rings and layer them with the beet slices in an airtight container.
Alternate layers of beets and onions for even flavor distribution.
In a pot, combine vinegar, sugar, salt, cloves, bay leaf, and 1 cup of water. Bring to a simmer and stir until sugar dissolves.
Adjust the sweetness or saltiness of the liquid to your taste before pouring.
Pour the hot pickling liquid over the beets and onions, ensuring they are fully submerged. Let cool to room temperature.
Use a weight or plate to keep the vegetables submerged if necessary.
Seal the container and refrigerate overnight to allow the flavors to meld.
The longer the beets marinate, the more flavorful they will become.
Serve the pickled beets chilled as a side dish or garnish.
Pair with creamy cheeses or roasted meats for a delightful contrast.
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