Pickled Beets

3/4 pounds (4 medium-sized) organic beets, color of choice

1 small organic sweet onion, cut into 1/4"-thick slices

1 small organic carrot, cut into thin strips using vegetable peeler

1 cup water

1 cup dry white wine, or clear grape juice

1 cup apple cider vinegar, or white wine vinegar

1/4 cup pure cane sugar

1 tablespoon coarse sea salt of choice

5 dried bay leaves

1 teaspoon mustard seeds of choice

1/2 teaspoon dill seeds

1/2 teaspoon whole allspice

1/2 teaspoon whole peppercorns of choice

1/2 teaspoon juniper berries

1/4 teaspoon whole cloves

1. Wash beets - cut stems, leaving 1/2" attached to beet; place beets in a saucepan, add cool water to cover 1" above beets; cover with lid; place over medium heat; bring to a rolling boil; reduce heat to a simmer; remove lid and cook 20 minutes.
2. Meanwhile, peel and thick-slice sweet onion; peel carrot if desired, then using peeler thick-peel carrot into long strips; set aside.
3. Measure bay leaves, mustard seeds, dill seeds, whole allspice, whole peppercorns, juniper berries, and whole cloves into small bowl; set aside.
4. Drain beets; set aside until cool enough to handle.
5. Meanwhile, in saucepan, combine water, white wine, apple cider vinegar, pure cane sugar, and coarse sea salt; stir to dissolve; add spices and stir to combine; place on lid and bring slowly to a boil; remove from heat.
6. Meanwhile, gently peel skin from beets then slice into 1/4"-thick rounds; place in 1-quart glass jar; add a layer of onions and then the carrot peels; pour hot brine with spices into jar; place on lid; rotate jar to mix up; place on lid; set jar aside to cool; once cool place in refrigerator for at least 7 hours prior to serving. Refrigerate up to 3 weeks.

1 Quart