Dish of Pickled Beet Slices
(click to enlarge)

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.




2
-----
2
1
1
1/2
1/2
-----
#
---
c
T
T
t
t
---
Beets
-- Pickle
Vinegar (1)
Sugar
Sea Salt
Celery Seed
Pepper, black
----------
Make:   -   (2 day - 30 min work)
  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. Actually, I usually start eating them within a few hours. They will keep a couple of months in the fridge.
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
bpv_beet1 171115 btnl205   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.