Dish of Pickled Beets Finland
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Pickled Beets
Finland
  -   Etikkapunajuuret
Makes
Effort:
Sched:
DoAhead:  
8 app  
*
2 days  
Must
This is reported (by a Finn) to be the most popular pickle in Finland. It's certainly one of my favorites - and easy to make too. The recipe says to mature for a couple of days but I usually start eating them within a few hours.


2
-----
2
1/4
1
3
-----
#
---
c
c
T
T
---
Beets
-- Pickle
Vinegar (1)
Sugar
Cloves, whole  
Peppercorns
----------
  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 cut out any grungy parts.
  2. Slice Beets about 1/4 inch thick and cut slices into quarters (or whatever shape 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. Seal the jar and let mature a couple of days in a cool place.
NOTES:
  1. Vinegar:   The pattern recipe calls for White distilled vinegar but other vinegars will work fine.
  2. 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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