Pickled Beets with Bay Leaves and Juniper
Ingredients
- 3-4 medium beets
- 2 cups distilled white vinegar
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon juniper berries
- 1/2 teaspoon whole black peppercorns
Instructions
- Preheat the oven to 400 degress F.
- Rinse beets thoroughly. Arrange snugly in a shallow baking dish and pour a little water into it so it pools in the pan. Cover tightly with foil, then roast until the beets are cooked through, about 40 minutes for medium-sized beets. Let sit until cool enough to touch, then rub off the skins and cut into quarter-inch slices. Place in a quart-sized jar.
- While the beets are roasting, place vinegar in a medium-sized pot along with bay leaf salt, juniper berries, and peppercorns. Bring to a boil, stirring until the salt dissolves. Pour over the beets. Let cool, the refrigerate overnight before serving.