Dish of Pickled Beets
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Pickled Beets
England
  -   Pickled Beetroot
Makes
Effort:
Sched:
DoAhead:  
8 app  
*
2 days  
Must
These pickled beets are considered the "must have" accompaniment for the famous Scouse stew of Liverpool, but they have many other uses as well. They are supposed to age a few days in a cool place, or 2 weeks in the fridge, but I usually start eating them within a few hours. They will keep a couple of months in the fridge.


2
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2
1
1
1/2
1/2
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#
---
c
T
T
t
t
---
Beets
-- Pickle
Vinegar (1)
Sugar
Sea Salt
Celery Seed
Pepper, black
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  1. Boil BEETS just until done through. Determine this by running a sharp skewer through the center of the largest one - it should not encounter a hard spot. Cool the beets enough to handle, rub off the skins and stems, and cut out any grungy parts.
  2. Slice Beets about 3/16th inch thick and cut slices into quarters (or however you like).
  3. Pack Beet slices into a sterile jar (not too tight).
  4. Mix all Pickle items in a pot and bring to a boil. Simmer for about 10 minutes, then strain into jar of Beets.
  5. Push the Beets down into the Pickle. Seal the jar and let mature a couple of days in a cool place.
NOTES:
  1. Vinegar:   This is properly White Wine Vinegar.
  2. Comments:   Many cooks say beets must be roasted in the oven, but I live in sunny Southern California, where we don't fire up a hot oven unless we really need to. I find boiling the beets for this recipe works fine.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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