It wouldn’t be a complete Thanksgiving meal without my pickled beet salad.   I love beets red, gold, white they are all delicious!  For Thanksgiving I always get golden beets.  They tend to be sweeter which makes a nice compliment when pickled.  So by request here we go.

The following are a must:

6 Medium to Large Gold Beets

1 Medium Red Onion Julienned

6 Small Sweet Peppers Julienned (optional)

1 1/2 Cups Apple Cider Vinegar

1 Cup Cold Water

1/2 Cup Raw Cane Sugar

1 Tablespoon Yellow Mustard Seeds

1/2 Teaspoon Allspice (or 6 whole cloves)

Zest of One Lemon

Coarse Salt

Place washed beets (roots and skins attached) in a Dutch oven pan with enough water to cover the beets and add few pinches of salt.  Bring to a rough boil; lower heat to simmer and cook for 35 to 40 minutes.

Fork should easily puncture when done.  Remove from heat and place in a…