Friday, September 3, 2010

Cider-vinegar pickled beets

We made these lovely pickled beets today and the recipe comes from the September issue of food and wine magazine. The beets were delicious and so quick to make.

The recipe calls for:

1 cup of cider vinegar
1 cup of water
One small red onion thinly sliced
4 garlic cloves quartered
1 tsp of mustard seeds
2 bay leaves
2 cloves
1 1/2 tsp of black peppercorns
2 tsp of dried thyme
1 tsp of dry oregano
And 2 lbs of red beets peeled and cut into 2 by 1/2 inch sticks

-boil the beets in salted water for about 10 minutes and they are crispy but tender
-boil the rest of the ingredients in a separate pot
-drain the beets when they are done cooking and in a glass, heat proof bowl or jar, add the boiled liquid (vinegar etc)
-refrigerate over night

Enjoy !

- Posted using BlogPress from my iPhone

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