This recipe is a family favorite, especially loved by my mom, who always prepares it for us. It’s simple, delicious, and a perfect way to enjoy beets with a tangy twist. Here’s how you can make these delightful refrigerator-pickled beets at home.
Ingredients:
- 4-5 medium-sized beets
- 1 cup white vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 cinnamon stick (optional)
- 3-4 whole cloves (optional)
- 1 small onion, thinly sliced (optional)
- 1 bay leaf (optional)
Instructions:
1. Prepare the Beets:
- Start by washing the beets thoroughly to remove any dirt.
- Trim off the beet tops, leaving about 1 inch of the stem to prevent bleeding during cooking.
- Place the beets in a large pot and cover them with water.
- Bring the water to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the beets are tender. You should be able to pierce them easily with a fork.
- Once the beets are cooked, drain them and allow them to cool.
- After cooling, peel the skins off the beets. The skins should slide off easily. You can use gloves to avoid staining your hands.
- Slice the beets into thin rounds or wedges, depending on your preference.
2. Prepare the Pickling Brine:
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