The Literate Chef

Pickled Beets

In Recipes, Vegetables on March 31, 2012 at 10:38 AM

Pickled Beets

By Betty:


7 Medium size beets
Water to cover the beets
Pickling Marinade*

Preparation Step I (cooking the beets):

  1. Remove stems and roots from the beets and place in a large pot with water to cover.
  2. Cook beets for 2 hours on medium heat. Beets are done when a fork is easily inserted into the beet.
  3. Remove beets from cooking water with a slotted spoon, chill under cold water and remove skins.
  4. Reserve 1 cup of the cooking water for the marinade.
  5. Slice beets into 1/4 inch thick slices and set aside.

Preparation Step II – (making the pickling marinade).

*Ingredients for pickling marinade:

1 cup cider vinegar
1 cup beet  liquid reserved from Step I
½ cup sugar
pinch of mustard seeds
10 whole cloves
16 black peppercorns

  1. In a small saucepan combine the above ingredients and bring to a boil.
  2. Reduce heat and simmer for 3 minutes until sugar is dissolved.
  3. Pour marinade over sliced beets and refrigerate overnight.
  4. Before serving, strain the marinade through a fine sieve and pour the strained liquid over the beets.

Serve as side dish.

Please see: The Maturing Palate

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