Spiced Pickled Beets With Horseradish

Ingredients

• Beet roots
• 1 quart vinegar
• 1 ounce ground black pepper
• ½ ounce ground ginger
• ½ ounce salt
• Horseradish, sliced thin
• Capsicums or cayenne pepper (optional)

Method

1. 1 Boil beet roots gently for 1.5 to 2.5 hours until nearly tender. Remove and let cool slightly.
2. 2 Peel the cooled beets and slice them into ½-inch thick rounds.
3. 3 Combine vinegar, black pepper, ginger, salt, and sliced horseradish in a jar. Add capsicums or cayenne if desired.
4. 4 Let the pickle mixture steep for three days near a warm spot. Strain the clear liquid.
5. 5 Arrange beet slices in a jar and pour the cold pickle liquor over them.