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.
