Pickled Beets with Fennel Seed and Orange

Ingredients

• 7 cups peeled beets, cut into 1-inch wedges
• 4½ cups red wine vinegar
• 2 cups red wine*
• 1 cup no-pulp orange juice
• ¼ cup orange zest
• 1½ cups brown sugar
• 1 teaspoon fennel seed, whole
• ½ teaspoon salt