Beet and Coriander Pickle

1 lb Fresh or canned beets,cooked peeled, & cut into 1/2" cub
1/8 ts Cayenne pepper
1/2 ts ;Salt
4 Cloves garlic, put through a press
1/2 Cup, loosely packed fresh coriander, fine chopped
3 tb Red-wine vinegar

1. Mix everything together well. Store in jar w/tight cover & refrigerate for up to 2 wks. Serve cold or room temp w/any dairy or meat dishes.

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