http://teriskitchen.comPickled Beets
http://teriskitchen.com/salads/beet-b.htmlServes 4
This recipe for pickled beets is a Pennsylvania Dutch favorite that is often served as one of the sweets and sours. It is the same recipe used for cucumber salad and green beans, which are in the similar and related recipes on the full page view linked above, as well as the base for many other sweet and sour items. Once you learn the basic recipe, you can pickle any vegetables. This recipe, which uses canned beets, can be made in any amount desired. See the notes below for pickling fresh beets.
Ingredients
- 1/3 cup granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 cup apple cider vinegar
- 1 can (14 to 16-ounces) sliced red beets, drained, reserving 3/4 cup of the liquid (see notes below)
Mix together the sugar, salt, vinegar and red beet juice until the sugar is dissolved. Place red beets in a container. Add the dressing. Refrigerate for at least several hours, but overnight is better. Beets will keep in the refrigerator for up to two weeks.
Notes: When beets are in season, by all means use fresh. That is how it was done in the old days, and they would make extra for canning and preserving throughout the year. Cook the fresh beets until fork tender, peel and slice, and use the cooking liquid in the dressing. You just need enough dressing to cover the beets. You can use any color or variety of beets you prefer.