Friday, Oct 21, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Pickled Beets

4 medium size beets


1/4 teaspoon ground cloves

2/3 cup brown sugar

1/2 cup white or apple cider vinegar plus

a little water

Scrub beets with vegetable brush, trimming tops to 1 to 2 inches. Place in a 4-quart pot and cover with water. Boil 40 to 50 minutes until tender. (I use a metal cake tester to test doneness; when it slides easily into beet, the beet is done.) Using a slotted spoon, remove from water (now tinted red). Using a ladle, reserve two cups red-tinted cooking water from the top of the water; discard dregs. Let cooked beets cool in colander.

When cool enough to touch, with a paring knife slip the skins off the beets, cutting off tops. Slice or cube beets and place in a glass or plastic dish with a cover. Place the 2 cups of reserved cooking water in a small saucepan with cloves, brown sugar, and apple cider vinegar and dissolve, heating slightly if necessary. Pour over beets to cover; add a little extra water if this is not enough to cover.

Refrigerate overnight to enhance flavor.

Yield: 8 servings

Source: Kathie Smith

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 Toledo Blade

To Top

Fetching stories…