Swedish Pickled Beets

SWEDISH VINEGAR

• 1 1/2 cups water
• 1 cup sugar
• 1/2 cup white-wine vinegar
• 1 small carrot, thickly sliced
• 1 small onion, thickly sliced
• 5 white peppercorns
• 1 bay leaf
• 2 allspice berries

BEETS

• 4 medium beets (about 1 1/2 pounds), trimmed and scrubbed
• 2 bay leaves
• 2 allspice berries
• 1 piece (3 inches) fresh horseradish, peeled and cut into chunks
• 2 quarts water

DIRECTIONS

1. Swedish vinegar: Place all ingredients in a saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat, and let cool.
2. Beets: Put beets in a medium pot; add bay leaves, allspice berries, horseradish, and water. Bring to a boil, and cook until beets are tender when pierced, 45 minutes to 1 hour. Drain. When cool enough to handle but still warm, peel and cut into quarters.
3. Transfer beets to a nonreactive container with a tight-fitting lid, and pour vinegar over them. Cover, and refrigerate at least 2 days and up to 1 week before serving.