Wine-pickled beets from Fine Cooking Magazine, Jun/Jul 2014 (page 53) by Dan George

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Notes about this recipe

  • kbrooks on May 22, 2025

    I make this with a different recipe from Dan George. The cooked and sliced 2 lbs. of beets are pickled in 1 cup red wine, 3/4 cup red wine vinegar, 1/2 cup orange juice, allspice berries (I use 6),cloves (I use 3) and salt. Really tasty and keeps for weeks. I vary it with pineapple juice instead of orange juice. And sometimes use both red and gold beets.

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