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PICKLED BEETS

6 medium size beets (1 1/2 lbs) or 1 pound can beets with 1/2 cup of liquid)
1/2 cup cider vinegar
2 teaspoons sugar
2 teaspoons prepared horseradish, drained
1 teaspoon dijon or spicy brown mustard
6 black peppercorns
4 whole cloves
1 bay leaf
2 green onions, including tops, chopped fine
1 tablespoon snipped fresh dill or minced parsley

Scrub Beets. Remove all but 2 inches of tops. In large heavy
saucepan, bring 2 quarts unsalted water to a boil. Add the beets
and cook, uncovered, over moderate heat for 30-35 minutes or until
tender. Drain, reserving 1/2 cup of the cooking liquid. as soon as
the beets are cool enough to handle, trim, peel and cut into slices
1/4 inch thick or cubes. Place the beets in a medium size heat
proof bowl and set aside. In a small heavy saucepan over moderate
heat, bring the 1/2 cup beet liquid and the vinegar, sugar,
horseradish, mustard, peppercorns, cloves and bay leaf to a boil.
Pour the mixture over the beets and cool to room temperature. Cover
and chill in the refrigerator 8 hours or overnight. Just before
serving, remove bay leaf. sprinkle the beets with the green onions
and dill, toss well to mix. serves 4

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