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Pickled Beets

(1 Votes)


  • 6 medium size beets (1 1/2 lbs) or 1 pound can beets with 1/2 cup of liquid)
  • 1/2 cup cider vinegar
  • 2 teaspoons sugar
  • 2 teaspoons prepared horseradish, drained
  • 1 teaspoon dijon or spicy brown mustard
  • 6 black peppercorns
  • 4 whole cloves
  • 1 bay leaf
  • 2 green onions, including tops, chopped fine
  • 1 tablespoon snipped fresh dill or minced parsley

Scrub Beets. Remove all but 2 inches of tops. In large heavy saucepan, bring 2 quarts unsalted water to a boil. Add the beets and cook, uncovered, over moderate heat for 30-35 minutes or until tender. Drain, reserving 1/2 cup of the cooking liquid. as soon as the beets are cool enough to handle, trim, peel and cut into slices 1/4 inch thick or cubes. Place the beets in a medium size heat proof bowl and set aside. In a small heavy saucepan over moderate heat, bring the 1/2 cup beet liquid and the vinegar, sugar, horseradish, mustard, peppercorns, cloves and bay leaf to a boil. Pour the mixture over the beets and cool to room temperature. Cover and chill in the refrigerator 8 hours or overnight. Just before serving, remove bay leaf. sprinkle the beets with the green onions and dill, toss well to mix. serves 4

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