Pickled beets might be an unlikely dish for Valentine’s Day, but the vegetable’s rich red flesh and the bright pink juice says otherwise. One warning: this is a tart and sweet recipe and it’s pretty intense, not to mention it makes your pee pink, but isn’t that the way of all red beets?
1 pound baby beets, cooked and peeled
¾ cup white vinegar
¾ cup water
½ cup sugar
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaaspoon cumin seeds
1 teaspoon fenugreek seeds
2 cloves garlic, peeled and halved
Put the beets into a container. Bring everything else to a boil in a small saucepan. Turn off the heat and let the flavors infuse for 10 minutes. Bring to a boil again, then strain the liquid directly over the beets in the container, discarding the whole spices. Cover the container and refrigerate for at least 2 days before using. If different colors of beets are used they should be pickled seperately so the colors do not blend together.