Pickled beets are just beets preserved in a vinegar brine with sugar, salt, and warm spices, not plain canned beets in water. The brine adds flavor and acidity, so the beets are ready to serve ...

1. Cut beets into wedges and place in a heavy nonreactive soup pot or Dutch oven. 2. Add fennel, coriander, cinnamon, dried chile, garlic, bay leaves, sugar and salt. 3. Cover with vinegar and 2 cups ...

Well-seasoned pickled vegetables are extremely popular in Greece and Turkey. This version also takes hints from Pennsylvania Dutch traditions. It's best to make the beets at least a couple of days ...