Quick Pickled Beets and Carrots

4 med. golden beets

2 big carrots

1-1/2c water

1c apple cider vinegar

1/2 - 1t fresh ground black pepper

1t pumpkin pie spice

1-2 bay leaves

1/4c turbinado or brown sugar

1 sm. - med. yellow onion - sliced thin

Scrub and chop or slice the beets and carrots removing any bad spots, but don't peel. Combine with all the above ingredients except the sliced onion. Heat and stir to dissolve the sugar. Bring to a low boil, cover and simmer on low heat, 20 minutes or until the vegetables are just starting to get tender. Stir in the onion for the last 5 minutes of cooking, cover and shut off the heat. Let this cool to room temperature on the burner.

This can be eaten cold, warmed on a green salad with feta cheese, or heated as an accompaniment or 'side' to meat and potatoes. . .Lin