There’s a restaurant in Peterborough called St. Veronus, where I was first introduced to the deliciousness of the spiced pickled beets.  Beets on their own, boiled and served with butter, are terrific, and pickled beets are fine, but spiced pickled beets are something else altogether.  My sister Sammi found this recipe a few years ago, and while it’s not exactly the same as the beets they serve at St. Veronus, I might believe that these beets are better. I think I’ve said before that I’m not a proponent of specialty gadgets and tools for cooking, but some things I do endorse.  A kitchen scale is excellent, and if you’re canning,…