7-8 freshly harvested beets, washed
1 cup vinegar (white or cider)
½ cup sugar
1 ½ tsp whole clovers
1 ½ tsp whole allspice
1 tsp crushed bay leaves
½ tsp salt
Set Sun Oven out to preheat.
Cut off green tops except for 1” of stems from beets; wash thoroughly.
Place in preheated SunOven® and bake until glass is steam covered (maintain temperature of 325º F by rotation), about two hours.
Allow to cool, then peel and cut into ½” slices.
Meanwhile, in a small saucepan, combine vinegar, sugar and spices. Bring to a boil and maintain boiling for 5 minutes.
Put sliced beets into a glass jar, pour pickling solution over them. Place a rigid plastic form over beets to keep them submerged. Refrigerate for several days before tasting.
Keep stored in refrigerator.
Sandwich pictured is SunOven® baked meatloaf, served cold with lettuce and mayonnaise on your choice of bread.
Photos by RustyBuggy.com
Billie Nicholson, Editor