pickled sliced beets

el·e·ments

6 small beets
2 bay leaves
½ cup water
1/4 teaspoon salt
2 sprigs rosemary
½ cup red wine vinegar
1-1/2 teaspoons whole cloves
1/2 teaspoon black peppercorns

in·can·ta·tion


clean + peel beets. 
slice beets thinly.
transfer beets + rosemary to a jar. 
add water + vinegar + bay leaf + salt + peppercorns to small saucepan.
bring to boil, 5-10 mins.
pour hot mixture over beets. 
seal jar + counter rest till cool.
refrigerate. 

beets will keep for about 1 month.
 

lauren richeson