Beets, Onions, and Peppers in Wine for the Side

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Beets, Onions, and Peppers in Wine for the Side
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in desired proportions and amounts
  1. beets, sliced with skins on, 1/2 inch thick
  2. skinny onions (walking onions, baby leeks, scallions, whatever the farm gives up, very thinly sliced)
  3. whole hot peppers (langoustine, Hungarian, whatever the farm gives up)
for each quart of veg
  1. 2 1/2 cups cider vinegar
  2. 1 1/2 cups good red wine
  3. 1 to 2 cups honey, to taste
  4. 1/2 cups cooking liquid
for each quart of veg, in a spice bag or simmering sock
  1. 1 tablespoon cloves
  2. 1 tablespoon whole allspice
  3. 1 generous handful cinnamon pieces
  4. 6 black peppercorns
  5. 1 teaspoon salt
  6. 1 cinnamon stick for garnish
Instructions
  1. Set onions and peppers aside. Simmer-cook beets in as little water as possible. Drain and reserve cooking liquid. Let cool slightly.
  2. Put remaining ingredients, except for last cinnamon stick, into a medium saucepan. Bring to a boil, lower heat, simmer for 15 minutes. Remove from heat and let stand covered for two hours.
  3. Toss beets, onions, and peppers together in a beautiful pastel ceramic bowl. Pour liquid over veg. Store covered in fridge for up to two weeks.
Notes
  1. Cook's tips and tricks: Always use good wine for cooking. If you would not drink it at table, do not use it at stove. Beet juice stains. No kidding. If you have lots of veg, consider canning it for the winter season.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/