Pickled Beets

Easy Pickled Beets

Ingredients
8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt
Directions:
Scrub beets and trim tops to 1 inch. Place in a Dutch oven and cove4r with water. Bring to a boil. Reduce heat, simmer, covered, 25 to 30 minutes until tender.Remove from the water, cool. Peel beets and place in a bowl and set aside.

In a small saucepan, combine vinegar, sugar, cloves, allspice and salt Bring to a boil, boil 5 minutes. Pour over cooked beets and refrigerate for at least 1 hour. Drain before serving.  If not serving the entire amount, beets will keep several day in the pickling juice. 

Zatrain's Copycat Mix

                                          

Zatarain’s Copycat Mix

Ingredients:
4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 tablespoon crushed red pepper flakes
8 bay leaves, broken into ¼” pieces
1 tsp. whole cloves
                                             
 
Directions:
Lightly crush the spices & tie into a cheesecloth square or place into a large tea ball. This is enough spice blend to season 2 gallons of water, enough to cook 4 or 5 pounds of shrimp or a dozen medium sized crabs.