WINE PICKLED BEETS
These beautiful purple pickles are tangy and sweet, with an intriguing bit of spice and a hint of crunch. Sweet and aromatic, they are low on salt, but still have tons of flavor.
- 2 lb. trimmed red beets (about 5 medium)
- 1 cup dry red wine, such as Cabernet Sauvignon
- 3/4 cup red wine vinegar
- 1/2 cup fresh orange juice
- 1/4 cup granulated sugar
- 4 whole allspice berries
- 2 whole cloves
- 1 tsp. kosher salt
Peel and halve the beets. Slice crosswise 1/4 inch thick and distribute among three 1-pint jars or other sealable nonreactive containers.
In a 2- to 3-quart nonreactive saucepan, bring the wine, vinegar, orange juice, sugar, allspice, cloves, and salt to a simmer over medium heat, stirring until the sugar dissolves, 3 to 5 minutes.
Pour the liquid over the beets to cover. Let sit, uncovered, at room temperature for 2 hours to cool and pickle the beets. Serve, or cover and refrigerate until ready to serve.
Make Ahead Tips
The pickles can be refrigerated in a covered container for up to 6 weeks**finecooking.com