There’s a restaurant in Peterborough called St. Veronus, where I was first introduced to the deliciousness of the spiced pickled beets.  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, a wide-mouthed funnel is really helpful.  As well, if you’re doing the hot-water method of canning, a set of hot-jar-grabbing tongs is completely useful.…