Pickled beets, whether served as a vegetable side dish or as a colorful relish, are a common dish in the countries of northern Europe.
Prep Time: 1 hour
Ingredients:
- 1 lb. fresh beets (about 6 medium-size beets)
- 4 cups water
- 2 tsp. salt
- 1 large onion
- 3/4 cup vinegar
- 3/4 cup beet liquid
- 4 Tbsp. sugar
- 1 whole clove
- 1 tsp. caraway seeds (optional)
Preparation:
Cut beet stalks down to 1” from stems. Scrub well. Place in large saucepan, add enough water to cover (about 4 cups), sprinkle in the salt, and bring to a boil. Reduce heat to a medium-low simmer and cook just until fork-tender (30 to 45 minutes, depending upon size of the beets).
Immerse beets in bowl of cold water. Peel, then cut into 1/8” slices. Thinly slice onion, separating slices into individual rings.
Whisk together vinegar, beet liquid from saucepan, 4 Tbsp. sugar, 1 whole clove, and caraway seeds. Layer beets and onions in glass bowl or large jar, then pour vinegar solution on top. Cover and allow to macerate in refrigerator for at least 3 hours or overnight.
Yield: 8 cups (8-10 servings).
