This is another one of the out of print hand-screened books by my friend Bobby. I love the colors he used on the recipe screen. So pretty. And, this recipe is also absolutely delish!

Beet book cover

Moroccan Style Pickled Beets

2 large beets (any variety)

1 small red onion

1 cup white vinegar

1/2 cup sugar or honey

1 cup water

1 tablespoon salt

1 teaspoon toasted cumin and caraway seeds

Moroccan Style Pickled Beets

Heat the vinegar, sugar or honey, water and salt in a saucepan. Meanwhile, peel the beets and slice them and the onion into thin rounds. Place them and the spices into a thick walled glass jar or other suitable container. When the liquid boils, pour it over the vegetables. Allow to cool to room temperature, then cover and refrigerate. Use within a month. If you like, the pickling liquid can be reused; be sure to strain it first.