Gwen Baker UK SAP HCM Consultant
Food
Pickled Beetroots

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Cuisine:

Course:

Category

Source:

Servings:

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Salad

Vegetable

Gwen Baker

3

Ingredients:

Instructions:

1 cup cider vinegar

1/2 cup water

1/2 cup sugar

1/8 teaspoon pickling spice

1/4 teaspoon mustard seeds

1/4 onion, halved

1 small bay leaf

3/4 teaspoon whole black peppercorns

3 beetroots, (1 pound without tops)

Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved.

Cover and simmer 30 minutes.

Cool marinade, then chill, covered, 1 day to allow flavors to develop.

Pour through a fine sieve into a bowl.

Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours.

Drain and cool.

Slip off skins and cut into 1/2-inch pieces.

Stir together beets and marinade, then marinate, covered and chilled, 1 day.