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From James Peterson, author:
Vegetables, William Morrow, 1998
Pickled Beets
Because beets have an affinity
for sweet-and-sour flavors, they're a natural for the pickling jar.
These pickled beets need only to sit overnight in the refrigerator and
will keep for at least a week. Pickled beets are great in salads or
as a side dish for cold meats. If you like, you can chop these pickled
beets to make beet relish.
makes 6 side-dish servings
Ingredients:
- 6 medium beets (about 2 pounds), boiled, steamed,
or roasted, and peeled
- 1 medium-large red onion, halved and thinly sliced
- 1 cup tarragon wine vinegar or cider vinegar
- 1 and one-half teaspoons coarse kosher salt
- One-half cup sugar
- 1 cup water
Slice the beets into one-quarter-inch rings and arrange
them in alternating layers with the onion slices in a 1-quart heatproof
jar with a lid. Combine the vinegar, salt, sugar, and water in a saucepan
and bring to a simmer. Pour the mixture over the beets, put the lid
on the jar, and let cool for about an hour. Refrigerate for 12 hours
or up to a week before serving.
James
Peterson books
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